Summary

Ingredients

• 600 g potato (s), peeled
• 400 g carrot (s), peeled
• 300 g beans, reen (frozen)
• 30 g herb butter, possibly homemade
• 150 ml vegetable stock from the jar
• 6 egg (s)
• 1 bunch dill or about 2 tablespoons dried dill tips
• salt and pepper
• 200 g crème fraîche
• 200 g sour cream
• 2 tablespoon mustard, grainier
• sugar

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Instructions

1. Cut the peeled potatoes into wedges and the peeled carrots into wide sticks. Melt the herb butter in a pan. Fry the potato wedges in the butter for about 5 minutes. Then add the carrots to the potatoes and fry them briefly.
2. Add the beans (do not defrost beforehand) and then pour in the stock. Simmer gently with the lid on for about 15 minutes, stirring occasionally.
3. In the meantime, cook the eggs until waxy (about 6 - 7 minutes), then quench, peel and halve. Finely chop fresh dill without stalks. Season the vegetables with salt and pepper, stir in the dill, but retain 1 tablespoon and sprinkle over the egg halves.
4. For the dip, mix the creme fraîche, salt, pepper and mustard and season with a little sugar. Arrange the vegetables with eggs and dip on plates.