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 small potatoes. Cook in salted boiling water for 20 min until tender. Drain and set aside.
2. Cut the carrots into slices. Add carrots and frozen peas to boiling salted water and cook for 5 min. Drain and set aside.
3. Boil the eggs in water for 8 min. Cool for 1–2 min, then peel and quarter them.
4. In a large pot, melt the butter over medium heat. Add the flour and cook for 1–2 min, stirring constantly.
5. Gradually add the vegetable stock while stirring. Pour in the milk and bring to a boil.
6. Stir in the mustard and simmer for 5 min over medium heat, stirring occasionally.
7. Season the sauce with salt, pepper, and a pinch of sugar. Add the cooked vegetables to the sauce.
8. Add the quartered eggs to the sauce and serve.