Carrot and Potato Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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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