Spring vegetables with eggs

Name: Spring vegetables with eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 8 Eggs; 1 (approx. 400 g) Kohlrabi; 300 g Carrots; 100 g mangetout or frozen peas; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Flour; 1⁄4 l Milk; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1-2 TEASPOONS Lemon juice; 1 collar Chervil and parsley; 100 g Diced ham

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
8 Eggs
1 (approx. 400 g) Kohlrabi
300 g Carrots
100 g mangetout or frozen peas
2 TABLESPOONS butter/margarine
2 TABLESPOONS Flour
1⁄4 l Milk
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1-2 TEASPOONS Lemon juice
1 collar Chervil and parsley
100 g Diced ham

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Boil eggs for 8-10 minutes. Peel and wash kohlrabi and carrots. Cut carrots into slices, kohlrabi into slices. Clean, wash and chop the sugar snap peas.
2
Quench and peel the eggs. Steam carrots and kohlrabi in good 1⁄4 l boiling salt water for about 5 minutes. Add sugar snap peas and cook for about 2 minutes. Drain the vegetables and collect the cooking water.
3
Heat the fat. Sweat flour in it. Stir in cooking water and milk. Bring to the boil, simmer for 1-2 minutes. Stir in cream. Season sauce with salt, pepper, nutmeg and lemon juice. Wash and chop the herbs and stir into the sauce.
4
Halve the eggs. Heat in the sauce with the vegetables. Drain the potatoes. Arrange everything. Sprinkle with diced ham.