Vegetable and egg ragout

Name: Vegetable and egg ragout
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g Potatoes; 1 TEASPOON Vegetable broth; 300 g Cauliflower; 100 g Carrots; 1 Egg (Gr. M); 6 TABLESPOONS milk (1,5 % fat); 2 TEASPOONS Sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON chopped parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g Potatoes
1 TEASPOON Vegetable broth
300 g Cauliflower
100 g Carrots
1 Egg (Gr. M)
6 TABLESPOONS milk (1,5 % fat)
2 TEASPOONS Sauce thickener
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON chopped parsley

Directions

1
Peel, wash and dice the potatoes and cook in 1/8 l water with broth for about 15 minutes. Clean, wash and chop the vegetables and cook for the last 8 minutes. Boil egg hard for about 10 minutes
2
Pour milk to the vegetables. Bind and season. Peel and chop the egg. Sprinkle egg and parsley over the ragout