Vegetable pot with sausage & egg

Name: Vegetable pot with sausage & egg
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Cauliflower (about 750 g); 2 Leek sticks (leek; approx. 400 g); 500 g Potatoes; 2-3 TEASPOONS Vegetable broth; 4 Eggs; 40 g butter/margarine; 2 heaped tablespoons (40 g) Flour; 150 ml Milk; 2 (150 g) Vienna sausage; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Cauliflower (about 750 g)
2 Leek sticks (leek; approx. 400 g)
500 g Potatoes
2-3 TEASPOONS Vegetable broth
4 Eggs
40 g butter/margarine
2 heaped tablespoons (40 g) Flour
150 ml Milk
2 (150 g) Vienna sausage
7-10 Tbsp salt, white pepper
7-10 Tbsp Parsley

Directions

1
Clean the cauliflower and leek, peel the potatoes. Wash everything. Divide cabbage into florets. Cut leek into rings and dice potatoes
2
Bring a good 3/4 l water to the boil, stir in the stock. Cover the vegetables and potatoes and cook for about 15 minutes. Boil eggs hard. Quenching
3
Drain the vegetables and potatoes and collect the stock. Heat the fat. Sauté the flour in it until light yellow. Stir in broth and milk, bring to the boil and simmer for about 5 minutes
4
Cut the sausages into slices. Heat briefly with vegetables and potatoes in the sauce. Season to taste with salt and pepper. Peel eggs, cut in half and arrange on top. Garnish with parsley
5
You can vary the vegetables according to the season. Carrots, broccoli, kohlrabi or asparagus, for example, taste good