Egg ragout with cauliflower and carrot recipe

Egg Ragout with Cauliflower and Carrot recipe

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Recipe intro

This egg ragout with cauliflower and carrot recipe is a delightful and nutritious dish that combines the richness of eggs with the freshness of vegetables. The cauliflower and carrot add a vibrant and colorful touch to the dish, while the eggs provide a creamy and protein-packed base. This recipe is easy to prepare and makes for a satisfying meal any time of the day.

Keywords: egg ragout, cauliflower, carrot, recipe, nutritious.

Egg ragout with cauliflower and carrot recipe details

Egg ragout with cauliflower and carrot recipe, recipe Rating: 4.7
Number of votes:119 

Ingredients

350 g	carrot
400 g	cauliflower
750 g	potatoes, waxy veriety
	salt
1	onion
2 clove(s)	garlic
8	eggs
40 g	butter or margarine
30 g	flour
2 tsp	curry powder
600 ml	vegetable stock
100 g	single cream
	pepper
1 pinch(es)	sugar
1 bunch(es)	chives

Instructions

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.

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
520 kcal