Vegetable and egg ragout

Name: Vegetable and egg ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Eggs; 500 g Broccoli; 1 Kohlrabi; 7-10 Tbsp salt, pepper; 1 medium onion; 250 g small mushrooms; 3 TABLESPOONS Butter or margarine; 2 slightly heaped tbsp. flour; 1/4 l Milk; 1 TEASPOON Vegetable broth; 2 TABLESPOONS medium hot mustard; 1 collar Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Eggs
500 g Broccoli
1 Kohlrabi
7-10 Tbsp salt, pepper
1 medium onion
250 g small mushrooms
3 TABLESPOONS Butter or margarine
2 slightly heaped tbsp. flour
1/4 l Milk
1 TEASPOON Vegetable broth
2 TABLESPOONS medium hot mustard
1 collar Parsley

Directions

1
Boil the eggs hard for about 10 minutes. Clean and wash the broccoli and cut into florets. Peel, wash and chop the kohlrabi. Cook the vegetables in 1/4 l boiling salted water for about 5 minutes
2
Peel and chop the onion. Clean, wash and halve the mushrooms. Drain the vegetables, collect the stock. Quench eggs, peel
3
Fry the mushrooms in hot fat. Add onion and fry. Dust with flour and sauté. Deglaze with vegetable stock and milk. Bring everything to the boil, stir in broth. Simmer for about 5 minutes.
4
Stir mustard into the sauce, season to taste. Cut the eggs into eight pieces. Heat up with vegetables in the sauce. Wash the parsley and chop it up and stir into the ragout. Garnish with the rest of the parsley. Wild rice mixture tastes good with it
5
Drink: cool juice spritzer