Summer vegetables with cottage ham

Name: Summer vegetables with cottage ham
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 kg new potatoes; 1 cauliflower; 250 g green beans; 1 bundle (approx. 500 g) Carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 250 g frozen peas; 3 TABLESPOONS Butter; 3 coated tbsp. flour; 1⁄4 l Milk; 1 collar Parsley; 8 (approx. 160 g) thin slices of cottage ham

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 kg new potatoes
1 cauliflower
250 g green beans
1 bundle (approx. 500 g) Carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
250 g frozen peas
3 TABLESPOONS Butter
3 coated tbsp. flour
1⁄4 l Milk
1 collar Parsley
8 (approx. 160 g) thin slices of cottage ham

Directions

1
Wash potatoes well and cook covered for about 20 minutes.
2
Clean and wash the cauliflower and divide it into florets. Clean, wash and cut the beans into pieces. Peel, wash and slice carrots.
3
Cook the cauliflower, carrots and beans in approx. 3⁄4 l of boiling salted water covered for approx. 12 minutes. Add peas and cook for about 5 minutes. Drain the vegetables, collect the cooking water and measure approx. 400 ml.
4
Heat 2 tablespoons of butter. Lightly sweat flour in it. Stir in vegetable water and milk. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Heat vegetables in it. Wash, chop and sprinkle parsley.
5
Drain the potatoes, rinse and peel them as desired. Swivel in 1 tablespoon butter and season with salt. Add ham.