Spring egg ragout

Name: Spring egg ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 1-2 (approx. 500 g) Kohlrabi; 500 g green asparagus; 2-3 TEASPOONS Vegetable broth; 50 g butter/margarine; 50 g Flour; 1/8 l Milk; 100 g Whipped cream; 8 Eggs; 1/2 potty Chervil or 1/2 bunch of parsley; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp salt, white pepper; 1 Tomato

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
1-2 (approx. 500 g) Kohlrabi
500 g green asparagus
2-3 TEASPOONS Vegetable broth
50 g butter/margarine
50 g Flour
1/8 l Milk
100 g Whipped cream
8 Eggs
1/2 potty Chervil or 1/2 bunch of parsley
1-2 TABLESPOONS Lemon juice
7-10 Tbsp salt, white pepper
1 Tomato

Directions

1
Peel, wash and slice the potatoes and kohlrabi. Wash the asparagus, cut off the lower ends. Cut asparagus into pieces
2
Bring 3/4 l water and broth to the boil. Cook potatoes and vegetables in it for 10-15 minutes. Take out potatoes and vegetables. Pick up broth
3
Heat the fat and sweat the flour in it. Add stock, milk and cream while stirring, bring to the boil. Simmer sauce for about 10 minutes. Boil eggs for 10 minutes
4
Wash and chop the chervil and add to the sauce. Season with lemon juice, salt and pepper. Add potatoes and vegetables. Rinse, peel and halve the eggs and add. If necessary, wash tomatoes, remove seeds, dice finely and sprinkle over
5
Drink: juice spritzer