Cauliflower ragout in herb sauce

Ingredients for 4 servings:

• 1 head of cauliflower (approx. 1.5 kg)
• 2 tsp vegetable stock powder
• 750 g potatoes
• 30 g butter or margarine
• 2 tbsp flour (30 g)
• 250 ml milk (1.5% fat)
• 6 eggs
• ½ bunch parsley
• 1 bunch of chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Clean and wash the cauliflower and divide it into small florets. Cover and cook in 3/4 l of boiling water with stock powder for 8-10 minutes. Drain the cauliflower, reserving the stock and measuring out a good 1/2 l. Peel and wash the potatoes and cook in salted water, covered, for about 20 minutes. Heat the fat in a saucepan. Sauté the flour in it. Add the stock and milk, stirring constantly, bring to a boil and simmer for about 5 minutes. Meanwhile, boil the eggs for about 8 minutes until soft-boiled. Wash the herbs, finely chop them and stir them into the sauce. Season the sauce with salt, pepper and nutmeg. Heat the cauliflower in the sauce. Rinse the eggs, peel them and halve them. Drain the potatoes. Serve the cauliflower ragout and eggs on the plate. Serve with the potatoes.