Summer garden vegetables

Name: Summer garden vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Butter; 50 g Flour; 350 g Potatoes; 250 g Carrots; 1 TABLESPOON Instant vegetable stock; 1 (approx. 850 g) cauliflower; 250 g Sweet peas; 4 discs (150 g each) Kasseler cutlet; 200 ml Milk; 1 TABLESPOON Oil; 4 Eggs (size M); 1 collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Butter
50 g Flour
350 g Potatoes
250 g Carrots
1 TABLESPOON Instant vegetable stock
1 (approx. 850 g) cauliflower
250 g Sweet peas
4 discs (150 g each) Kasseler cutlet
200 ml Milk
1 TABLESPOON Oil
4 Eggs (size M)
1 collar Parsley
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Knead butter and flour. Arrange in flakes on a plate and chill. Peel, wash and chop the potatoes and carrots. Put them in a pot with 1 1/4 litre of water, bring to the boil.
2
Add stock and simmer covered for about 15 minutes. In the meantime, clean and wash the cauliflower and cut it into small florets. Add after 5 minutes cooking time and cook. Wash and clean the mangetouts.
3
Add sugar snap peas and pork loin to the vegetables for 5 minutes of the cooking time. Remove the cured pork loin and keep warm. Pour milk to the vegetables, bring to the boil, gradually stir in the flour-butter flakes. Simmer for 3-4 minutes at low heat.
4
Heat the oil in a frying pan, add the eggs and fry for 3-4 minutes. Wash parsley, dab dry and chop finely. Season fried eggs with salt and pepper. Season vegetables with salt and pepper.
5
Arrange the smoked pork loin with fried egg and vegetables. Sprinkle with parsley.