Summary

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

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Instructions

1. Cook the washed potatoes in their skins for about 25 minutes. Hard boil eggs in 8-10 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cut the salmon into strips and serve. Garnish with chives if desired.