Curry – Eggs – Ragout
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g carrot (s)
- 400 g cauliflower
- 750 g potato (s)
- 1 onion (s)
- 2 cloves garlic)
- 8 egg (s)
- 40 g butter or mararine
- 0.5 teaspoon ½ curry
- 30 grams flour
- 600 ml vegetable stock
- 200 g whipped cream
- 1 pinch (s) sugar
- 1 bunch chives
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and dice the carrots. Divide the cauliflower into florets, wash and cook in salted boiling water for about 10 minutes. Add the carrots after 5 minutes. Peel the potatoes and cut into wedges. Cook in boiling salted water for about 15 minutes. Finely dice the onion and garlic. Drain and drain the cauliflower and carrots. Cook the eggs in boiling water for about 9 minutes.
- Sweat the onion and garlic in hot fat. Dust with curry and flour and sauté briefly. Gradually deglaze with the stock and cream. Bring to the boil while stirring, add the cauliflower and carrots and season with salt, pepper and sugar. Heat the vegetables.
- Drain the eggs, rinse in cold water and peel them. Halve and fold carefully into the sauce. Cut the chives into small rolls. Drain the potatoes. Sprinkle the ragout and the potatoes with chives.
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