Summary

Ingredients

• 3 medium carrot (s)
• 1 medium cauliflower
• Salt and pepper, whiter
• 150 ml milk and 5 tablespoons extra
• 750 g potato (s)
• 3 tablespoon butter
• 4 tablespoon flour
• 100 g whipped cream
• 4 egg (s)
• some parsley
• 4 small spring onions
• nutmeg

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Instructions

1. Peel, wash and cut the carrots into small pieces. Clean and wash the cauliflower and cut into florets. Bring about ¾ l salted water with 5 tablespoon milk to the boil. Cook the cauliflower in it for about 12 minutes. After about 5 minutes add the carrots. Wash, peel and quarter the potatoes and cook covered in salted water for about 20 minutes. Pour cauliflower and carrots onto a sieve and drain. Because collect the vegetable stock and measure ½ l stock.
2. Heat the butter in a large saucepan and sweat the flour in it. Deglaze with the vegetable stock, 150 ml milk and cream while stirring, bring to the boil and simmer for about 5 minutes.
3. Boil the eggs until they are waxy for about 7 minutes. Wash, pluck and chop the parsley, except for a few leaves for garnish. Clean and wash the spring onions and cut into thin rings.
4. Season the sauce with salt, pepper and nutmeg. Add spring onions, cauliflower, carrots and potatoes to the hot sauce and bring to the boil again. Rinse the eggs with cold water, peel them and cut them in half.
5. Arrange the ragout in deep plates, place two halves of the egg on top and sprinkle everything with parsley and garnish.