puree with mushrooms & egg

Name: puree with mushrooms & egg
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2 TABLESPOONS (20 g) Frozen peas; 160 g peeled potatoes; 7-10 Tbsp salt, white pepper, nutmeg; 1 washer (20 g) lean raw ham; 1 (30 g) small peeled onion; 50 g cleaned mushrooms; 1 Egg (Gr. M); 7-10 Tbsp Vegetable broth; 7-10 Tbsp plant-based Binders; 1 tablespoon (10 g) ripened cream; 6 tablespoons (60 ml) low-fat milk; 7-10 Tbsp some cress

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

2 TABLESPOONS (20 g) Frozen peas
160 g peeled potatoes
7-10 Tbsp salt, white pepper, nutmeg
1 washer (20 g) lean raw ham
1 (30 g) small peeled onion
50 g cleaned mushrooms
1 Egg (Gr. M)
7-10 Tbsp Vegetable broth
7-10 Tbsp plant-based Binders
1 tablespoon (10 g) ripened cream
6 tablespoons (60 ml) low-fat milk
7-10 Tbsp some cress

Directions

1
Defrost the peas. Wash the potatoes and boil them in a little salted water for about 20 minutes. Dice ham and onion. Wash and quarter mushrooms. Boil the egg for about 8 minutes until soft
2
Sear the ham without fat in a coated pan. Stir-fry the onion and mushrooms for about 5 minutes. Season with pepper and possibly salt. Deglaze with 100 ml water, bring to the boil and stir in broth. thicken sauce and stir in sour cream
3
Drain the potatoes, except for some potato water, and mash them finely. Stir in milk and peas, season to taste. Heat briefly. Quench egg, peel and halve. Arrange everything and sprinkle with cress if necessary