Spring egg ragout with diced ham

Name: Spring egg ragout with diced ham
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg small, waxy potatoes; 7-10 Tbsp Salt; 8 Eggs (size M); 300 g Carrots; 1 (approx. 375 g) Kohlrabi; 100 g Sweet peas; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 75 g Cured ham; 1 TEASPOON Oil; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 100 g Whipped cream; 200 ml Milk; 200 ml Vegetable broth; 1-2 TEASPOONS Lemon juice; 1 small bunch of chervil and curly parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg small, waxy potatoes
7-10 Tbsp Salt
8 Eggs (size M)
300 g Carrots
1 (approx. 375 g) Kohlrabi
100 g Sweet peas
7-10 Tbsp Pepper
7-10 Tbsp Sugar
75 g Cured ham
1 TEASPOON Oil
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
100 g Whipped cream
200 ml Milk
200 ml Vegetable broth
1-2 TEASPOONS Lemon juice
1 small bunch of chervil and curly parsley

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Boil eggs for about 8 minutes, rinse in cold water, peel and halve. Peel, wash and slice carrots.
2
Peel the kohlrabi, cut into six pieces and cut into slices. Wash the pods, dab dry and cut into strips. Steam carrots and kohlrabi in a pot covered with a little water for about 5 minutes until al dente.
3
Cook the sugar snap peas for 2-3 minutes. Season with salt, pepper and some sugar. Dice ham. Heat the oil in a larger pot. Brown the ham cubes briefly in it and take them out. Heat fat in hot frying oil.
4
Stir in the flour and sweat. Deglaze with cream, milk and stock, bring to the boil and simmer for 1-2 minutes while stirring. Remove the vegetables from the water and add them to the ragout with the eggs. Season to taste with salt, pepper, sugar and lemon juice.
5
Wash the herbs, dab dry and, except for some chervil for garnishing, pluck leaves from the stems. Chop the leaves finely and stir them into the sauce, except for a little bit for sprinkling. Drain the potatoes and arrange on plates with ragout, sprinkle with ham and chopped herbs and garnish with chervil.