Potato and vegetable platter with eggs

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Directions

1. 1

   Clean, wash and slice the carrots. Clean and wash the cauliflower and cut the florets off. Clean and wash broccoli, cut off the florets and cut the stems into slices. Peppers clean, wash and roughly dice.

2. 2

   Wash the potatoes thoroughly, peel, dice coarsely and cook in boiling salted water for about 18 minutes. Cook cauliflower in boiling salted water for about 15 minutes. After about 5 minutes of cooking time add broccoli and carrots.

3. 3

   Add the paprika 5 minutes before the end of the cooking time. Pour the vegetables onto a sieve and collect the vegetable water. Drain the potatoes. Boil eggs in boiling water for 9 minutes until hard. Drain, quench, peel and cut in half.

4. 4

   Meanwhile measure 600 ml vegetable water. Peel onions and garlic and dice finely. Heat oil in a pot, fry onions and garlic until translucent, dust with curry and flour and sauté.

5. 5

   Deglaze with the vegetable water and cream while stirring constantly. Bring to the boil, season with salt, pepper, sugar and curry. Add vegetables and potatoes, heat up again briefly. Meanwhile roast peanuts in a pan without fat until golden brown.

6. 6

   Crumble feta cheese. Arrange the ragout on a plate and serve sprinkled with peanuts and cheese.

Nutrition Facts

KCAL
540 kcal

CARBS
35 g

FATS
34 g

PROTEINS
24 g