Potato – Vegetable – Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), waxy
- 4 egg (s)
- 250 g carrot (s)
- 200 g peas, frozen
- 300 ml vegetable stock
- 2 tablespoon butter
- 2 tablespoon flour
- 200 ml cream
- 1 bunch chives
- 1 bunch parsley
- salt and pepper
- curry
- 4 slices salmon, smoked
Print Recipe
Pin Recipe Instructions
- Cook the washed potatoes in their skins for about 25 minutes. Hard boil eggs in 8-10 minutes.
- Peel the carrots and cut into sticks. Cook in the broth for 5 minutes. After 3 minutes add the peas and cook for another 2 minutes. Catch the vegetables in a colander and save the broth.
- Heat the butter and sweat the flour in it. Deglaze with the stock and cream, bring to the boil and simmer gently for about 5 minutes.
- In the meantime, wash and chop the chives and parsley and add to the sauce. Possibly. reserve some chives for the garnish. Season to taste with salt, pepper and curry.
- Peel the potatoes and eggs, cut them into bite-sized pieces (cut the potatoes into quarters and halve the eggs) and add them to the ragout with the vegetables.
- Cut the salmon into strips and serve. Garnish with chives if desired.
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