Potato – Vegetable – Ragout

Ingredients for 4 servings:

• 750 g potato(s), waxy
• 4 eggs
• 250 g carrot(s)
• 200 g peas, frozen
• 300 ml vegetable stock
• 2 tbsp butter
• 2 tbsp flour
• 200 ml cream
• 1 bunch of chives
• 1 bunch of parsley
• salt and pepper
• curry
• 4 slice(s) smoked salmon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with eggs, chive sauce and smoked salmon

Boil washed potatoes in their skins for about 25 minutes. Boil eggs for 8-10 minutes until hard-boiled. Peel carrots and cut into sticks. Cook in the stock for 5 minutes. After 3 minutes, add the peas and cook for a further 2 minutes. Collect the vegetables in a sieve and reserve the stock. Heat the butter and sauté the flour in it. Deglaze with the stock and cream, bring to a boil, and simmer gently for about 5 minutes. Meanwhile, wash and chop the chives and parsley, and add to the sauce. Reserve some chives for garnish, if desired. Season with salt, pepper, and curry powder. Peel the potatoes and eggs, cut into bite-sized pieces (quarter the potatoes and halve the eggs if necessary), and add to the ragout along with the vegetables. Slice the salmon and arrange on top. Garnish with chives, if desired.