Cauliflower and Egg Ragout

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g cauliflower
  • 2 egg (s)
  • 250 g carrot (s)
  • 1 onion (s)
  • 200 g peas, frozen
  • 1 tablespoon butter
  • 2 tablespoon flour
  • 125 g sweet cream
  • Salt and pepper
  • possibly nutmeg if necessary
Cauliflower and Egg Ragout
Cauliflower and Egg Ragout

Instructions

  1. Divide the cauliflower into small florets and cook in salted boiling water for about 15 minutes. Drain, collect the stock.
  2. Boil the eggs until waxy and cut into wedges.
  3. Finely dice the carrots and onions. Sauté together with the peas, deglaze with 1/2 l stock and simmer for approx. 5 minutes. Whisk the flour in the cream and bring to the boil in the vegetables while stirring. Spice up. Heat the cauliflower and eggs in it.

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