Cauliflower Ragout in Herb Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head cauliflower (approx. .5 kg)
- 2 teaspoons vegetable stock, (instant)
- 750 g potato (s)
- 30 g butter or mararine
- 2 tablespoon flour, (30 g)
- 250 ml milk (1.5% fat)
- 6 egg (s)
- 0.5 ½ bunch parsley
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Clean and wash the cauliflower and cut into small florets. Cover and cook in 3/4 l boiling water with broth for 8-10 minutes. Drain the cauliflower, catch the stock and measure a good 1/2 l.
- Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
- Heat the fat in a saucepan. Sweat the flour in it. Pour in the stock and milk while stirring, bring to the boil and simmer for about 5 minutes.
- In the meantime, cook the eggs until they are waxy for about 8 minutes.
- Wash the herbs, cut finely and stir into the sauce. Season the sauce with salt, pepper and nutmeg. Heat the cauliflower in the sauce.
- Rinse eggs, peel and cut in half. Drain the potatoes. Arrange the cauliflower ragout and eggs.
- Serve with potatoes.
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