Egg ragout with cauliflower and carrot recipe
Egg Ragout with Cauliflower and Carrot recipe
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|750 g||potatoes, waxy veriety|
|40 g||butter or margarine|
|2 tsp||curry powder|
|600 ml||vegetable stock|
|100 g||single cream|
Dice the carrot. Divide the cauliflower into florets and cook in boiling salted water for 10 minutes, add the carrots after 3 minutes. Strain and keep warm. Peel the potatoes and cut into small wedges and cook in salted water for approximately 15 minutes, then strain and keep warm. Finely dice the onion and garlic. Cook the eggs in boiling water for about 9 minutes, then chill and peel.
Heat the butter in a saucepan and sauté the garlic and onion until tender. Dust with the flour and curry powder. Deglaze with vegetable stock and cream little by little, stirring constantly. Bring to the boil and simmer for some minutes, then add the cauliflower and carrot and season to taste with salt, pepper and a pinch of sugar.
Halve the eggs and place into the sauce. Chop the chives.
Serve the ragout with the potatoes and sprinkle with chives.
ca. 45 min
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