Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g carrot (s)
- 500 g potato (s)
- 1 liter vegetable stock
- 2 spring onion (s)
- 50 g butter
- 2 tablespoon curry
- 40 grams flour
- 250 ml milk
- 4 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into thick slices. Peel, wash and dice the potatoes. Bring both to the boil in the broth and cook for approx. 10 minutes.
- Wash the spring onions. Dice the white parts, cut the green parts into rings. Drain the carrots and potatoes, collect the stock and measure out 0.5 l.
- Heat the butter, sauté the spring onion with curry in it. Add flour, sweat. Pour in milk and stock while stirring, bring to the boil and simmer for approx. 5 minutes.
- Boil the eggs until waxy and cut in half.
- Put the vegetables in the sauce, arrange the egg halves on top.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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