Cauliflower fricassee with egg

Ingredients for 2 servings:

• 1 small cauliflower
• 4 carrots
• 50 g peas, frozen
• 4 eggs
• 50 g margarine
• 50 g flour
• 200 ml milk, warm
• 500 ml cooking water from the vegetables
• salt and pepper
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean and wash the cauliflower and divide it into small florets. Peel and dice the carrots. Cover and cook in a tall pot with a little salt for about 10-15 minutes. In the meantime, hard-boil the eggs. When the vegetables are ready, measure out 500 ml of the stock to make the sauce. Now, in a larger pot, toast the margarine and flour until light and golden brown. Stir the measured vegetable water into the roux. Add the warm milk and mix everything together. Season to taste with salt and pepper. First, add the peas to the sauce and simmer for about 3-5 minutes, until tender. Then, remove the cauliflower and carrots from the water with a ladle, add them to the sauce, and fold them in. Season again with salt and pepper. To serve, place the cauliflower fricassee in the center of a plate. Add the boiled and peeled eggs. Rice goes well with it. Tips: If you don’t want to use the vegetable water, you can also use 500 ml of clear broth. If the sauce is a bit too thick, you can add warm milk or vegetable water. I always leave the vegetables in the water they were cooked in, but not on the stove. This way, they stay nice and hot and don’t cool down.