Mustard party with carrot-potato mashed

Name: Mustard party with carrot-potato mashed
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Carrots; 750 g floury potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Arugula (rocket); 6 Eggs (Gr. M); 1 small onion; 4 TABLESPOONS butter/margarine; 2 coated tbsp. flour; 7-10 Tbsp ¼ l + 200 ml milk; 1-2 TEASPOONS Vegetable broth; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Carrots
750 g floury potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Arugula (rocket)
6 Eggs (Gr. M)
1 small onion
4 TABLESPOONS butter/margarine
2 coated tbsp. flour
7-10 Tbsp ¼ l + 200 ml milk
1-2 TEASPOONS Vegetable broth
2 TABLESPOONS medium hot mustard
7-10 Tbsp Sugar
7-10 Tbsp Nutmeg

Directions

1
Peel, wash and chop the carrots and potatoes. Boil potatoes in salted water for about 20 minutes. Cook the carrots for about 10 minutes.
2
Wash the arugula, shake dry. Put some leaves aside for garnishing, cut the rest finely. Boil eggs for about 8 minutes. Then rinse and peel.
3
In the meantime peel and finely dice the onion. Fry in 2 tablespoons of hot fat until transparent. Sprinkle with flour and sauté. Stir in ¼ l water and ¼ l milk. Bring to the boil, stir in stock and simmer for about 5 minutes. Stir in mustard.
4
Season with salt, pepper and 1 pinch of sugar. Keep warm.
5
Drain the potatoes and carrots. 200 ml milk and.
6
Heat 1 tablespoon of fat. Add to vegetables and mash. Season to taste with salt and nutmeg. Add rocket salad to the mustard sauce. Serve with the carrot-potato masher. Halve eggs and add to the sauce.
7
Sprinkle pepper over it. Garnish with the rest of the arugula. Drink tip: Rhubarb spritzer.