Vegetables and mustard party

Name: Vegetables and mustard party
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Potatoes; 400 g Carrots; 7-10 Tbsp Salt; 1 Bay leaf; 6 Eggs; 30 g Butter or margarine; 30 g Flour; 100 g Whipped cream; 7-10 Tbsp Pepper; 3 TABLESPOONS medium hot mustard; 2 stem(s) Parsley; 1/2 bunch Chives; 2 Onions; 1 TABLESPOON Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Potatoes
400 g Carrots
7-10 Tbsp Salt
1 Bay leaf
6 Eggs
30 g Butter or margarine
30 g Flour
100 g Whipped cream
7-10 Tbsp Pepper
3 TABLESPOONS medium hot mustard
2 stem(s) Parsley
1/2 bunch Chives
2 Onions
1 TABLESPOON Oil

Directions

1
Peel, wash and cut the potatoes and carrots into small pieces. Cook with bay leaf in 1/2 litre salt water for about 20 minutes. Meanwhile boil eggs hard in about 10 minutes. For the sauce heat up fat and sweat flour in it. Deglaze with 1/2 litre water and cream and boil up while stirring. Season with salt, pepper and mustard. Wash and chop the herbs.
2
Peel and halve eggs. Peel onions and cut into rings. Fry in hot oil until golden brown. Mash potatoes and carrots in the liquid. Serve with onion rings, sauce and egg halves. Serve sprinkled with herbs