Vegetable ragout

Name: Vegetable ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 750 g); 7-10 Tbsp Salt; 2 Eggs; 250 g Carrots; 1 Onion; 200 g frozen peas; 1 TABLESPOON Butter or margarine; 125 g Whipped cream; 2 TABLESPOONS Wholemeal flour; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 Pot of chervil; 2 TABLESPOONS Sesame

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 750 g)
7-10 Tbsp Salt
2 Eggs
250 g Carrots
1 Onion
200 g frozen peas
1 TABLESPOON Butter or margarine
125 g Whipped cream
2 TABLESPOONS Wholemeal flour
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 Pot of chervil
2 TABLESPOONS Sesame

Directions

1
Clean and wash the cauliflower, divide into small florets and cook in boiling salted water for twelve minutes. Drain and collect the stock. In the meantime, boil the eggs hard for ten minutes, rinse with cold water, peel and cut into slices. Peel, wash and finely dice the carrots. Peel and chop the onion and fry in hot fat with the peas and carrots. Deglaze with cauliflower stock and cook for five minutes. Cream and flour smooth and stir into the stock.
2
Bring to the boil again. Warm up the cauliflower and ice crevices in it. Season to taste with salt, pepper and nutmeg. Wash the chervil and remove the leaves. Roast sesame seeds in a dry pan. Serve ragout sprinkled with chervil and sesame seeds