Potato-bean ragout with egg

Name: Potato-bean ragout with egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 2-3 (approx. 200 g) Carrots; 400-500 g Cutting beans; 1/2 Waistband / potty fresh or; 1/2 TEASPOON dried thyme; 2-3 TEASPOONS Vegetable broth; 100 ml Milk; 6 Eggs; 2 (30 g) easy go. Tbsp. flour; 2 tablespoons (30 g) butter/margarine; 7-10 Tbsp salt, pepper, nutmeg

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg waxy potatoes
2-3 (approx. 200 g) Carrots
400-500 g Cutting beans
1/2 Waistband / potty fresh or
1/2 TEASPOON dried thyme
2-3 TEASPOONS Vegetable broth
100 ml Milk
6 Eggs
2 (30 g) easy go. Tbsp. flour
2 tablespoons (30 g) butter/margarine
7-10 Tbsp salt, pepper, nutmeg

Directions

1
Peel and wash the potatoes and carrots. Cut potatoes into thick slices, carrots into rough cubes. Clean, wash and cut the beans into pieces. Wash thyme and, except for a little bit, pluck
2
Boil the potatoes in just under 1 l of water. Add beans and stock and cook covered for about 8 minutes. Add carrots and thyme and cook for about 5 minutes. Add milk
3
Boil the eggs for about 8 minutes until soft. Knead flour and fat to a smooth dumpling. Add the flour dumpling to the vegetables and stir until it is completely dissolved. Simmer for another 5 minutes.
4
Season potato ragout to taste. Rinse, peel and halve the eggs. Arrange everything and garnish with remaining thyme
5
Instead of string beans, French beans or green peas (fresh or frozen) taste great