Vegetable ragout with egg

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and peel the kohlrabi. Clean and wash the cauliflower. Cut kohlrabi into bite-sized pieces and divide cauliflower into florets. Cook vegetables covered in 1/2 litre boiling salted water for 10-15 minutes. Add deep-frozen peas after about 10 minutes and cook. Peel and finely chop the onion.

2. 2

   Heat 1 teaspoon of fat in a pot and fry the onions in it until transparent. Add the lentils, sauté and deglaze with broth. Bring to the boil, cover and cook over low heat for 5-8 minutes. Drain the vegetables and collect the vegetable stock. Heat the remaining fat in a pot and sauté the flour in it. Add vegetable stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Wash parsley and chives, dab dry and chop finely, except for a little bit for garnishing. Add the herbs to the sauce, except for a tablespoon. Season the sauce with salt, pepper and nutmeg. Add the vegetables and lentils to the hot sauce and warm them up. Boil the eggs for about 8 minutes until they are waxy, rinse with cold water, peel and cut in half.

3. 3

   Add vegetable stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Wash parsley and chives, dab dry and chop finely, except for a little bit for garnishing. Add the herbs to the sauce, except for a tablespoon. Season the sauce with salt, pepper and nutmeg. Add the vegetables and lentils to the hot sauce and warm them up. Boil the eggs for about 8 minutes until they are waxy, rinse with cold water, peel and cut in half. Arrange the ragout with the eggs in a bowl. Sprinkle with remaining herbs and serve garnished with parsley

Nutrition Facts

KCAL
480 kcal

CARBS
45 g

FATS
21 g

PROTEINS
28 g