Eggs and Vegetables Casserole with Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kohlrabi
- 500 carrot (s)
- 200 g Brussels sprouts
- Water, salted, or vegetable broth for cooking
- 12 egg (s), hard-boiled
For the sauce:
- 30 g butter
- 30 grams flour
- 400 ml milk
- 100 ml sweet cream
- 100 g mustard, medium hot
- 60 g capers, if you like
- salt
- Pepper from the grinder
- 1 pinch (s) nutmeg
- 1 pinch (s) cayenne pepper
- Butter, for greasing
- 1 bunch chives
- Herbs, for garnish
Print Recipe
Pin Recipe Instructions
- Clean and wash the vegetables, cut the kohlrabi and carrots into cubes, halve the Brussels sprouts. Cook in salted water or vegetable stock until firm to the bite, remove and drain. Peel and halve the eggs.
- For the sauce, heat the butter in a saucepan, stir in the flour with the whisk, pour in the cold milk and cream and bring to the boil, stirring constantly. Stir the mustard into the sauce and simmer over a moderate heat for about 8 minutes. Add the drained capers to the sauce, season well with salt, pepper, nutmeg and cayenne pepper.
- Layer the egg halves and the vegetables in a greased casserole dish, pour the mustard sauce over them and cook in the oven preheated to 200 ° C for about 20 minutes. When the cooking time is over, take out the egg casserole, serve, sprinkle with chives, garnish with sprigs of herbs and serve.
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