Vegetable bowl with egg

Name: Vegetable bowl with egg
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1-2 Kohlrabi (about 400 g); 1 (approx. 1 kg) Cauliflower; 7-10 Tbsp salt, white pepper; 150 g frozen peas; 6 Eggs (Gr. M); 1 medium onion; 40 g butter/margarine; 100 g red lentils; 40 g flour, 1/4 l milk; 1/2 bunch Parsley; 7-10 Tbsp and chives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1-2 Kohlrabi (about 400 g)
1 (approx. 1 kg) Cauliflower
7-10 Tbsp salt, white pepper
150 g frozen peas
6 Eggs (Gr. M)
1 medium onion
40 g butter/margarine
100 g red lentils
40 g flour, 1/4 l milk
1/2 bunch Parsley
7-10 Tbsp and chives

Directions

1
Peel, wash and chop the kohlrabi. Clean, wash and cut the cauliflower into florets. Cook both in 3/4 l salted water for 15-20 minutes. Add peas without defrosting for about 5 minutes
2
Boil the eggs for 8 minutes until soft. Quench, peel and halve
3
Drain the vegetables and collect the vegetable stock. Peel and chop the onion. Heat 10 g fat. Sauté onion. Wash and drain the lentils. Add 1/4 l vegetable stock, bring to the boil. Cook for about 8 minutes.
4
Heat 30 g fat. Sweat flour in it. Stir in about 1/2 l vegetable stock and milk. Bring to the boil and simmer for approx. 5 minutes, stirring frequently. Heat vegetables and lentils in it, season to taste. Arrange eggs on top. Wash and chop the herbs and sprinkle them over. Boiled potatoes go well with it
5
Drink: juice spritzer