Cauliflower and Egg Ragout

Summary

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

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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.