Puree with mushrooms and egg (diabetics)

Name: Puree with mushrooms and egg (diabetics)
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 30 g frozen peas; 1 egg (size M); 50 g cleaned mushrooms; 7-10 Tbsp peeled onion; 20 g diced lean ham; 1 knife tip Vegetable broth; 7-10 Tbsp vegetable binder; 1 tablespoon (10 g) ripened cream; 60 ml low-fat milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp some cress

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp Salt
7-10 Tbsp white pepper
30 g frozen peas
1 egg (size M)
50 g cleaned mushrooms
7-10 Tbsp peeled onion
20 g diced lean ham
1 knife tip Vegetable broth
7-10 Tbsp vegetable binder
1 tablespoon (10 g) ripened cream
60 ml low-fat milk
7-10 Tbsp grated nutmeg
7-10 Tbsp some cress

Directions

1
Wash the potatoes and cook in salted water for about 20 minutes. Defrost peas. Boil the egg for 8-10 minutes until soft. Quench and let it cool down. Wash and quarter mushrooms.
2
Chop onion finely. Leave ham without fat crispy. Add onion and mushrooms and stir-fry for about 5 minutes. Season with salt and pepper. Deglaze with 100 ml water, bring to the boil. Stir in stock and thicken. Stir in cream. Drain the potatoes, except for some potato water. Add milk and mash finely. Season to taste with salt, pepper and nutmeg.
3
Stir in cream. Drain the potatoes, except for some potato water. Add milk and mash finely. Season to taste with salt, pepper and nutmeg. Fold in peas and heat up. Peel the egg, cut in half. Arrange everything and sprinkle with cress if necessary