Mustard Celebration with Colorful Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 egg (s)
- 600 g veetables (butter veetables, frozen)
- 30 g mararine
- 30 grams flour
- 250 ml vegetable stock
- 250 ml milk
- 3 tablespoon mustard
- Salt and pepper, white
- Nutmeg, grated
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Simmer the vegetables in an open pot in 200 ml water for about 8 minutes. Stirring occasionally. Hard boil the eggs.
- Melt the fat in a saucepan, sweat the flour in it and add the stock and milk, stirring constantly. Bring everything to the boil again. Let simmer for 5 minutes. Season to taste with salt, mustard, nutmeg and pepper.
- Keep the peeled eggs warm in the mustard sauce. Sprinkle with chopped parsley.
- With mashed potatoes and cucumber salad.
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