in Recipes

Carrot and potato curry

Spread the love

Ingredients for 4 servings:

  • 500 g carrot(s)
  • 500 g potatoes
  • 1 liter vegetable broth
  • 2 spring onions
  • 50 g butter
  • 2 tbsp curry
  • 40 g flour
  • 250 ml milk
  • 4 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the carrots and cut into thick slices. Peel, wash, and dice the potatoes. Bring both to a boil in the broth and cook for about 10 minutes. Wash the spring onions. Dice the white parts and slice the green ones into rings. Drain the carrots and potatoes, reserving the broth and measuring out 0.5 liters. Heat the butter, sauté the spring onions with the curry powder. Add the flour and sauté. Stir in the milk and stock, bring to a boil, and simmer for about 5 minutes. Boil the eggs until soft-boiled and halve them. Add the vegetables to the sauce and arrange the egg halves on top.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Stuffed kohlrabi

Potato curry casserole