Vegetable ragout with egg

Name: Vegetable ragout with egg
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 500 g Carrots; 2 (approx. 400 g) Leek sticks (leek); 7-10 Tbsp salt, white pepper; 8 Eggs; 30 g butter/margarine; 30 g Flour; 1/4 l Milk; 1 TABLESPOON Vegetable broth (instant); 2 TABLESPOONS medium hot mustard; 1/2 bunch Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
500 g Carrots
2 (approx. 400 g) Leek sticks (leek)
7-10 Tbsp salt, white pepper
8 Eggs
30 g butter/margarine
30 g Flour
1/4 l Milk
1 TABLESPOON Vegetable broth (instant)
2 TABLESPOONS medium hot mustard
1/2 bunch Parsley

Directions

1
Peel and wash the potatoes and carrots. Cut potatoes into pieces, carrots into small cubes. Clean, wash and cut leek into thin rings
2
Cook the potatoes in salted water for about 20 minutes. Add carrots and leek after about 10 minutes and cook. Boil eggs hard for about 10 minutes
3
Heat the fat in a saucepan and sauté the flour in it. Deglaze with 1/2 l water and milk while stirring and bring to the boil. Dissolve stock in it. Season sauce with mustard, salt and pepper
4
Drain the vegetables and add to the sauce. Rinse, peel and halve the eggs. onto the
5
Place vegetables. Wash, pluck and chop the parsley. Sprinkle on the ragout
6
Drink: Wine spritzer