Vegetables with curd cream and waxy soft egg
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 400 g Potatoes
- 250 g Carrots
- 400 g Broccoli
- 200 ml Vegetable broth (instant)
- 4 Eggs
- 400 g Low-fat curd
- 150 g Whole milk yoghurt
- 4 TABLESPOONS Mineral water
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Curry
- 1 Beet Cress
Directions
- 1
Peel and wash the potatoes and carrots. Quarter potatoes lengthwise. Cut carrots also into quarters and cut into pieces. Clean and wash broccoli and cut into florets. Bring the broth to the boil and cook the potatoes for 15 minutes.
- 2
After 5 minutes add the remaining vegetables. Boil the eggs for 8 minutes. Stir the quark, yoghurt and mineral water until smooth. Season with salt, pepper and curry. Wash the cress, dab dry and cut from the bed.
- 3
Stir half into the quark. Peel the eggs. Drain the vegetables and serve with eggs and quark. Sprinkle the rest of the cress and some curry on top.
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