Mustard party with parsley potatoes

Name: Mustard party with parsley potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 1 small onion; 30 g Butter or margarine; 30 g Flour; 250 ml Vegetable broth; 250 ml Milk; 8 Eggs (size M); 1/2 bunch Parsley; 4-5 Tbsp medium hot mustard; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
1 small onion
30 g Butter or margarine
30 g Flour
250 ml Vegetable broth
250 ml Milk
8 Eggs (size M)
1/2 bunch Parsley
4-5 Tbsp medium hot mustard
7-10 Tbsp Pepper
1/2 TEASPOON Sugar

Directions

1
Peel, wash and cut the potatoes into pieces. Cover the potatoes and cook them in little boiling salted water for about 20 minutes.
2
Peel and finely chop the onion. Heat the fat in a pot, fry the onions until transparent, dust with flour and sauté briefly. Add stock and milk while stirring and bring to the boil. Simmer at low heat while stirring for about 5 minutes.
3
Boil the eggs in boiling water for 8-9 minutes until soft. Wash parsley, shake dry and chop. Stir mustard into the sauce and season with salt, pepper and sugar.
4
Drain the potatoes and let them evaporate. Rinse eggs under cold water, peel and halve. Arrange boiled potatoes, eggs and mustard sauce on plates. Sprinkle with parsley. Serve with a colourful leaf salad.