New potatoes with egg ragout

Name: New potatoes with egg ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg small new potatoes; 7-10 Tbsp Salt; 8 Eggs (size M); 350 g Carrots; 1 small onion; 40 g Butter or margarine; 350 ml Vegetable broth (instant); 30 g Flour; 1/4 l Milk; 60 g Spring onions; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg small new potatoes
7-10 Tbsp Salt
8 Eggs (size M)
350 g Carrots
1 small onion
40 g Butter or margarine
350 ml Vegetable broth (instant)
30 g Flour
1/4 l Milk
60 g Spring onions
2 TABLESPOONS medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash, scrape or peel the potatoes and just cover with salt water. Bring to the boil, cover and cook for 15-20 minutes. In the meantime, pierce the eggs and put them in plenty of boiling water. Boil for 10 minutes and rinse with cold water. Clean, wash and dice the carrots.
2
Peel and finely dice the onion. Heat 10 g fat in a pot. Sauté onion and carrots in it. Add vegetable stock, bring to the boil and simmer for about 5 minutes. Pour the vegetables onto a sieve and collect the vegetable stock. Heat 30 g fat in a saucepan and sauté the flour in it. Add vegetable stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Clean and wash spring onions and cut into fine rings. Peel and cut the eggs into six. Stir mustard into the sauce and season with salt, pepper and sugar.
3
Add vegetable stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Clean and wash spring onions and cut into fine rings. Peel and cut the eggs into six. Stir mustard into the sauce and season with salt, pepper and sugar. Add the carrots and eggs to the sauce and warm up briefly. Drain the potatoes, let them evaporate and arrange them on plates with the egg ragout. Serve sprinkled with spring onions