Cauliflower ragout with dill and mustard sauce

Ingredients for 4 servings:

• 8 m.-sized potatoes
• 1 cauliflower
• 8 eggs
• 1 onion(s)
• 1 garlic
• 1 tbsp olive oil
• 1 tbsp margarine
• 1 tbsp flour
• 500 ml vegetable stock
• 3 tbsp, heaped mustard, medium hot
• 1 tbsp honey
• 2 tbsp dill, frozen
• 1 pinch of cinnamon
• 1 tsp turmeric
• 100 ml milk
• e.g. salt and pepper
• Paprika powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

First, peel the potatoes with a vegetable peeler, wash them, halve them, and cook them in a saucepan filled with water. While the potatoes are on the stove, remove the leaves and stalks from the cauliflower. Then, carefully loosen the florets and make a light cross-shaped cut on the underside so that the florets and stalks cook evenly. Once you’ve done that, rinse the cauliflower florets in a sieve under running water and then cook them in a saucepan with water and a little salt. Once you’ve done that, hard-boil the 8 eggs. In the fourth step, peel the onion and garlic and finely dice them. Heat these in a small pan with the olive oil until translucent, then set aside. The fifth step is the sauce for the ragù. Place a saucepan on the stovetop and melt the margarine in it. Once it has melted, add the flour and stir well until it turns a light brown color. Now, gradually stir in the vegetable stock (don’t be alarmed, it will sizzle a little). It is important to stir continuously with a whisk to achieve the desired consistency. Once the ragout sauce has the consistency you like, add the translucent onions, garlic, mustard, dill, honey, cinnamon, turmeric and milk. Mix everything thoroughly and bring to a boil briefly. Season to taste with salt, pepper and paprika. To serve and portion, first place the potatoes on a plate, then the cauliflower. Place the hard-boiled eggs (which should be peeled and quartered beforehand) on top or next to them and generously drizzle with the ragout sauce. Alternatively, you can add the hard-boiled and quartered eggs and the cauliflower to the pot with the ragout sauce, stir carefully and then portion the sauce onto the plate.