Vegetable pan Gardeners Art

Name: Vegetable pan Gardeners Art
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg fresh peas; 1 (approx. 700 g) small head cauliflower; 500 g Carrots; 500 g Kohlrabi; 6 Eggs (size M); 1 small bunch of parsley and chives; 1 Onion; 2 TABLESPOONS Butter or margarine; 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Herbs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg fresh peas
1 (approx. 700 g) small head cauliflower
500 g Carrots
500 g Kohlrabi
6 Eggs (size M)
1 small bunch of parsley and chives
1 Onion
2 TABLESPOONS Butter or margarine
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Herbs

Directions

1
Peas peel, wash and drain. Clean and wash the cauliflower and cut it into small florets. Peel carrots and cut them diagonally into pieces of about 1 cm length. Peel kohlrabi and cut into about 1 cm thick sticks. Put vegetables in boiling salted water and cook for 5-7 minutes.
2
In the meantime, boil eggs in boiling water for 7-8 minutes until soft. Wash herbs and dab dry. Cut chives into fine rolls, chop parsley finely. Peel onion and cut into fine cubes. Heat the fat in a pan and sauté the onion cubes in it until transparent. Drain the vegetables and let them drain. Collect the vegetable stock. Add the vegetables to the onions in the pan and toss. Deglaze with 5 tablespoons of vegetable stock. Add sour cream and stir in.
3
Collect the vegetable stock. Add the vegetables to the onions in the pan and toss. Deglaze with 5 tablespoons of vegetable stock. Add sour cream and stir in. Season with salt and pepper. Quench eggs, peel and halve them. Arrange vegetables, spread eggs on top, sprinkle with herbs and garnish