Turnip-egg ragout

Name: Turnip-egg ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Eggs; 500 g Turnip; 300 g Brussels sprouts; 7-10 Tbsp Salt; 40 g Butter or margarine; 30 g Flour; 1/4 l Milk; 2 TABLESPOONS Whole grain mustard; 7-10 Tbsp Pepper; 125 g streaky bacon; 1 Onion; 1 collar Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Eggs
500 g Turnip
300 g Brussels sprouts
7-10 Tbsp Salt
40 g Butter or margarine
30 g Flour
1/4 l Milk
2 TABLESPOONS Whole grain mustard
7-10 Tbsp Pepper
125 g streaky bacon
1 Onion
1 collar Parsley

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Peel the turnip and cut into thin pieces. Clean, wash and halve the Brussels sprouts. Cook the sprouts and turnip in 1/4 litre of boiling salted water for 15-20 minutes. In the meantime, drain the eggs, peel and quarter them in cold water.
2
Drain the vegetables and collect the cooking water. Melt fat, add flour and sweat. Stir in vegetable water, milk and mustard. Add vegetables and simmer for 5 minutes at low heat. Season to taste with salt and pepper. Add eggs shortly before the end of cooking time and warm up. Cut bacon into cubes. Peel onion and cut into rings. Fry bacon in a pan without fat until crispy, add onion rings and fry until golden brown.
3
Add eggs shortly before the end of cooking time and warm up. Cut bacon into cubes. Peel onion and cut into rings. Fry bacon in a pan without fat until crispy, add onion rings and fry until golden brown. Wash parsley, dab dry and chop. Sprinkle bacon with onion rings and parsley over the ragout
4
Dishes: Royal Copenhagen