Egg ragout with vegetables recipe
Egg Ragout with Vegetables recipe
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|salt and pepper|
|8||hard-boiled eggs, peeled and sliced|
|400 g||carrots, peeled and sliced|
|1||kohlrabi, peeled and cut into1cm cubes|
|100 g||snow peas, trimmed|
|100 g||single cream|
|2 tbsp||parsley, chopped|
|1 tbsp||chervil, chopped|
|200 ml||vegetable stock|
In a steam pot, cook the carrots and kohlrabi covered for 5 minutes. Add the snow peas in the last minute. Set aside the vegetables.
In a saucepan, melt the butter. Add the flour and cook stirring until pale yellow. Whisk in the cream, milk and stock and bring to a boil, whisking constantly. Simmer for 10 minutes, stirring frequently. Add the vegetables and the eggs and season to taste with salt, pepper, lemon juice and sugar. Stir in the herbs.
Serve with rice or boiled potatoes.
ca. 30 min
ca. 20 min
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