Vegetable and egg ragout

Name: Vegetable and egg ragout
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g peeled potatoes; 120 g peeled carrot; 100 g cleaned broccoli; 100 g cleaned cauliflower; 1 TEASPOON Vegetable broth; 2 Eggs (Gr. S); 20 g Processed cheese (20 % fat in dry matter); 7-10 Tbsp vegetable binder; 7-10 Tbsp (suitable for diabetics); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Chives

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g peeled potatoes
120 g peeled carrot
100 g cleaned broccoli
100 g cleaned cauliflower
1 TEASPOON Vegetable broth
2 Eggs (Gr. S)
20 g Processed cheese (20 % fat in dry matter)
7-10 Tbsp vegetable binder
7-10 Tbsp (suitable for diabetics)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Chives

Directions

1
Wash the potatoes and cook covered in water for about 20 minutes
2
Washing vegetables. Cut the carrot into small cubes. Cut broccoli and cauliflower into florets. Boil 150 ml water, stir in broth. Cover and cook the vegetables for about 8 minutes. Boil the eggs hard for about 10 minutes
3
Melt the cheese in the vegetable stock. Thicken the sauce slightly with binding agent and season with salt and pepper
4
Quench the eggs, peel and halve them. Possibly cut a slice from one half of the egg and dice it. Heat the egg halves in the sauce
5
Arrange the ragout. Wash the chives and chop finely. Sprinkle with the egg cubes. Quench the potatoes, peel them and add them to the ragout