Pan of vegetables \"Gardener\"

Name: Pan of vegetables \"Gardener\"
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 500 g fresh or; 150 g frozen peas; 1 cauliflower; 2-3 (approx. 200 g) Carrots; 1 Kohlrabi; 1 small onion; 1-2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 3-4 Eggs; 7-10 Tbsp some parsley,; 7-10 Tbsp Chives and dill; 75-100 g Sour cream or; 7-10 Tbsp clotted cream

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

500 g fresh or
150 g frozen peas
1 cauliflower
2-3 (approx. 200 g) Carrots
1 Kohlrabi
1 small onion
1-2 TABLESPOONS butter/margarine
7-10 Tbsp salt, pepper, 1 pinch of sugar
3-4 Eggs
7-10 Tbsp some parsley,
7-10 Tbsp Chives and dill
75-100 g Sour cream or
7-10 Tbsp clotted cream

Directions

1
Hull fresh peas, wash and drain. Clean or peel and wash cauliflower, carrots and kohlrabi. Divide cauliflower into florets. Cut carrots and kohlrabi into small pieces. Peel and chop onion
2
Heat the fat in a large pan with a lid. Sauté the onion in it. Steam vegetables briefly while turning and season with salt and pepper. Add 1/8 l water, bring to the boil, cover and cook for 12-15 minutes.
3
In the meantime, boil the eggs for about 8 minutes until they are soft. Wash the herbs. Chop parsley, chop chives and dill finely. Add half of the herbs to the pan and refine with sour cream. Season to taste with salt, pepper and sugar
4
Quench the eggs, peel and halve them. Arrange on the vegetable pan and sprinkle with the remaining herbs. Served with: new potatoes