Summary

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

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Instructions

1. Simmer the vegetables in an open pot in 200 ml water for about 8 minutes. Stirring occasionally. Hard boil the eggs.
2. 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.
3. Keep the peeled eggs warm in the mustard sauce. Sprinkle with chopped parsley.
4. With mashed potatoes and cucumber salad.