Boiled eggs with potato and carrot pur e and mustard sauce recipe

Boiled Eggs with Potato and Carrot Pur e and Mustard Sauce recipe

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Ingredients

150 g	carrots, sliced
125 g	potatoes, peeled and sliced
200 ml	vegetable stock
6 tbsp	milk
25 g	rocket
2 medium	hard boiled eggs, peeled and halved
1 tsp	butter
1 tsp	flour
2 tsp	mustard
	sugar
	nutmeg
	salt and pepper

Instructions

Cook the carrots and the potatoes in 150 ml stock for 20 minutes.

In a pan, melt the butter and stir in the flour. Simmer for 1-2 minutes. Pour in the remaining stock and the milk. Bring to a boil, stirring with a wire whisk. Reduce the heat and simmer for 10 minutes. Stir in the mustard. Season to taste with salt, pepper, sugar and nutmeg.

Drain the carrots and the potatoes. Collect the cooking liquid. Mash the carrots and the potatoes and stir in 50 ml of the cooking liquid. Season to taste with salt, pepper, sugar and nutmeg.

Arrange the potato and carrot purée, the eggs and the rocket on a plate and pour over the sauce.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a