Egg and vegetable casserole with mustard sauce

Ingredients for 4 servings:

• 1 kohlrabi
• 500 carrots
• 200 g Brussels sprouts
• Water, salted, or vegetable stock for cooking
• 12 eggs, hard-boiled
• 30 g butter
• 30 g flour
• 400 ml milk
• 100 ml sweet cream
• 100 g mustard, medium hot
• 60 g capers, if you like
• Salt
• Pepper, from the mill
• 1 pinch of nutmeg
• 1 pinch(s) of cayenne pepper
• Butter, for greasing
• 1 bunch of chives
• herbs, for garnishing

Instructions

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

Tastes excellent and always works

Clean and wash the vegetables, dice the kohlrabi and carrots, and halve the Brussels sprouts. Cook in salted water or vegetable stock until al dente, then remove and drain. Peel and halve the eggs. For the sauce, heat the butter in a saucepan, whisk in the flour, pour in the cold milk and cream, and bring to a boil, stirring constantly. Stir the mustard into the sauce and simmer over moderate heat for about 8 minutes. Add the well-drained capers to the sauce and season generously with salt, pepper, nutmeg, and cayenne pepper. Layer the egg halves and vegetables in a greased baking dish, pour over the mustard sauce, and bake in an oven preheated to 200°C for about 20 minutes. Once the cooking time is over, remove the egg casserole, plate up, sprinkle with chives, garnish with herb sprigs, and serve.