Curry egg ragout

Ingredients for 4 servings:

• 350 g carrot(s)
• 400 g cauliflower
• 750 g potatoes
• 1 onion(s)
• 2 garlic cloves
• 8 eggs
• 40 g butter or margarine
• ½ tsp curry
• 30 g flour
• 600 ml vegetable stock
• 200 g whipped cream
• 1 pinch(s) of sugar
• 1 bunch of chives
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with carrots, cauliflower, potatoes and eggs

Clean and dice the carrots. Divide the cauliflower into florets, wash them, and cook in boiling salted water for about 10 minutes. Add the carrots after 5 minutes. Peel the potatoes and cut them into wedges. Cook in boiling salted water for about 15 minutes. Finely dice the onion and garlic. Drain the cauliflower and carrots and let them drain. Cook the eggs in boiling water for about 9 minutes. Sauté the onion and garlic in hot fat. Dust with curry and flour and sauté briefly. Gradually deglaze with the stock and cream. Bring to a boil while stirring, add the cauliflower and carrots, and season with salt, pepper, and sugar. Heat the vegetables through. Drain the eggs, rinse them in cold water, and peel them. Halve them and carefully fold them into the sauce. Finely chop the chives. Drain the potatoes. Serve the ragout and the potatoes sprinkled with chives.