Mustard and Egg Ragout

Summary

Ingredients

• 1 kg potato (s), small
• 300 g carrot (s)
• 150 g peas, frozen
• 4 egg (s)
• 40 g butter
• 40 grams flour
• 500 ml vegetable stock
• 500 ml milk, low-fat
• 4 tablespoon mustard
• sugar
• salt and pepper

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Instructions

1. Peel and wash the potatoes and cook in salted boiling water for about 20 minutes. Cut the carrots into slices and cook with the peas in boiling salted water for about 5 minutes. Boil the eggs in boiling water for 8 minutes.
2. Now melt the butter and sweat the flour in it. Deglaze with the broth while stirring. Add the milk. Boil. Then stir in the mustard and simmer for about 5 minutes over medium heat, stirring every now and then.
3. Season the sauce with salt, pepper and a little sugar. Add the vegetables to the sauce. Peel and quarter the eggs.
4. I always calculate 1.5 eggs per serving, so I always cook a little more eggs than stated in the recipe.