Mustard party with fine soup green

Name: Mustard party with fine soup green
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 8 Eggs; 1 collar Soup Greens; 30 g Butter or margarine; 30 g Flour; 2-3 TABLESPOONS grainy mustard; 200 g Whipped cream; 1 glass (400 ml) Vegetable stock; 7-10 Tbsp black pepper; 7-10 Tbsp Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
8 Eggs
1 collar Soup Greens
30 g Butter or margarine
30 g Flour
2-3 TABLESPOONS grainy mustard
200 g Whipped cream
1 glass (400 ml) Vegetable stock
7-10 Tbsp black pepper
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cook in boiling salted water for 15-20 minutes. In the meantime, boil the eggs for about 8 minutes until they are waxy, rinse with cold water, peel and quarter them. Wash and clean soup greens and cut into fine pieces. Cook in boiling salted water for about 5 minutes. For the sauce, heat up the fat and sweat the flour and mustard in it.
2
Deglaze with cream and vegetable stock. Bring to the boil while stirring constantly. Season to taste with salt, pepper and mustard. Carefully fold in potatoes, vegetables and eggs. Serve garnished with parsley