Creamed Vegetable Ragout with Eggs
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 potato (s)
- 250 g beans, reen
- 2 large carrot (s)
- thyme
- 3 teaspoons vegetable stock powder
- 4 egg (s)
- 3 tablespoon butter
- 3 tablespoon flour
- 5 tablespoon heavy cream
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel, wash and slice the potatoes. Clean the beans and cut into pieces, peel and dice the carrots.
- Stir the broth in 3/4 l of boiling water, add the vegetables, season with thyme and let everything simmer for 12 minutes. Drain the vegetables while collecting the stock.
- In the meantime, cook the eggs for about 7 minutes, peel them and cut them in half.
- Heat the butter in a saucepan and sweat the flour in it. Deglaze with the broth and cream while stirring. Bring the sauce to the boil and simmer for a few minutes, then add the vegetables. Season the ragout with salt, pepper and nutmeg and serve with the halved eggs.
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