Springlike egg ragout with herb sauce

Name: Springlike egg ragout with herb sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Wholemeal rice; 7-10 Tbsp Salt; 2 (approx. 250 g) small carrots; 1 (approx. 200 g) small kohlrabi; 250 ml Vegetable broth (instant); 1 (50 g) Spring onion; 1 egg (size M); 1 TEASPOON Half-fat butter; 1 TEASPOON Flour; 80 ml low-fat milk; 4-5 Stem(s) Chervil; 7-10 Tbsp pink berries

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Wholemeal rice
7-10 Tbsp Salt
2 (approx. 250 g) small carrots
1 (approx. 200 g) small kohlrabi
250 ml Vegetable broth (instant)
1 (50 g) Spring onion
1 egg (size M)
1 TEASPOON Half-fat butter
1 TEASPOON Flour
80 ml low-fat milk
4-5 Stem(s) Chervil
7-10 Tbsp pink berries

Directions

1
Cook rice in boiling salt water according to package instructions. Peel carrots and kohlrabi and cut into bite-sized pieces. Cook prepared vegetables in vegetable stock for about 10 minutes. In the meantime clean and wash spring onion and cut into bite-sized pieces. Cut the green into fine rings.
2
Pour the vegetables onto a sieve and collect 100 ml of stock. Boil egg hard for 9 minutes. In the meantime heat butter in a pot. Dust with flour and sweat it on. Add stock and milk while stirring. Bring to the boil and add the vegetables. Wash the chervil, shake dry and pluck the leaves from the stems, except for a few for garnishing. Chop finely and add to the vegetables. Quench egg with cold water, peel and slice.
3
Add stock and milk while stirring. Bring to the boil and add the vegetables. Wash the chervil, shake dry and pluck the leaves from the stems, except for a few for garnishing. Chop finely and add to the vegetables. Quench egg with cold water, peel and slice. Arrange everything together and garnish with remaining chervil and pink berries.