John Myers
Contents
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Ingredients
- 2 Eggs
- 150 g Radishes cleaned
- 2 tbsp Chive rolls
- 2 tbsp Parsley cut
- 200 ml Beef broth (1 teaspoon instant)
- 100 ml Cooking cream
- 1 tbsp Tapioca starch
- 2 tsp Medium hot mustard
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 pinch Sugar
- 1 Splash Lemon juice
- 300 g Potatoes (triplets) / 8 pieces
- 1 tsp Salt
- 0,5 tsp Turmeric
- 2 Stalk Parsley for garnish
Instructions
- Hard boil eggs, quench, peel and quarter for serving. Clean and wash the radishes and cut into very fine sticks. Heat the beef broth (200 ml) with the cooking cream / let it boil briefly and thicken with tapioca starch (1 tbsp) mixed in a little cold water. Season with medium-hot mustard (2 teaspoons), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), sugar (1 pinch) and lemon juice (1 splash) and add a few over a low flame Let simmer for minutes. Peel the potatoes, cook in salted water (1 teaspoon salt) with turmeric (½ teaspoon) for about 20 minutes and drain. Pour the sauce into 2 deep plates, place the potatoes and quartered eggs on top and serve garnished with parsley.
