Vegetable ragout with Parma ham

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the vegetables. Quarter kohlrabi and cut into slices. Cut carrots diagonally into slices. Brush the potatoes in cold water, cut in half lengthwise and cut into pieces. Bring the stock to the boil and cook the potatoes for 12-15 minutes. Add carrots and kohlrabi 10 minutes before the end of cooking time. Drain vegetables, collect 1/2 litre of liquid. Heat the fat in a pot, stir in the flour and sauté. Deglaze with stock and cream. Bring to the boil while stirring and simmer for a few minutes. Grate lemon peel, squeeze juice and add to the sauce. Season to taste with salt and pepper. Mix the egg yolks with some hot sauce and add the rest of the sauce. Add vegetables and potatoes. Wash the chervil and dab dry. Put something aside for garnishing. Pluck the remaining leaves from the stems. Fold a part of the leaves, except for 1 tablespoon, under the ragout and arrange in a tureen. Sprinkle with the remaining chervil and garnish with a bouquet. Arrange the Parma ham on a plate and add it to the ragout.

2. 2

   Bowl: Bernardaud

3. 3

   Plate: Rörstrand