Egg casserole with mustard sauce

Ingredients for 4 servings:

• 1 large kohlrabi, fresh
• 500 g carrot(s), fresh or frozen
• 200 g Brussels sprouts, fresh or frozen
• Salt water or
• Vegetable broth, instant
• 12 eggs, hard-boiled
• 30 g butter, room temperature
• 30 g flour
• 400 ml milk (1.5%)
• 100 ml sweet cream (10%)
• 100 g mustard, medium hot
• 60 g capers
• Salt and pepper from the mill
• 1 pinch of nutmeg
• 1 pinch(s) of cayenne pepper
• Butter for the mold
• 1 bunch of chives
• Herbs, fresh or dried for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Delicious, for adults and children alike. Suitable for vegetarians, diabetics, and dieters.

Clean and wash the vegetables, dice the kohlrabi and carrots, and halve the Brussels sprouts. Cook in salted water or vegetable stock until partially al dente, then remove and drain. Peel and halve the eggs. For the sauce, heat the butter in a saucepan, whisk in the flour, pour in the cold milk and cream, and bring to a boil, stirring constantly. Stir the mustard into the sauce and simmer over moderate heat for about 8 minutes. Add the well-drained capers to the sauce and season generously with salt, pepper, nutmeg, and cayenne pepper. Layer the egg halves and vegetables in a large greased casserole dish, pour over the mustard sauce, and cook in an oven preheated to 200°C for about 20 minutes. Once the cooking time is over, remove the egg casserole, plate up, and serve garnished with chives or sprigs of herbs. Potatoes go very well with this dish. Rice also tastes good with it.