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Eggs – Vegetables – Ragout

updated

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Ingredients for 4 servings:

  • 8 eggs, hard-boiled
  • 2 packs of frozen vegetables (buttered vegetables)
  • 25 g flour
  • 25 g butter
  • 250 ml vegetable stock
  • 250 ml milk or cream
  • 2 tbsp mustard, medium hot or
  • 2 tbsp curry powder
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with mustard sauce or curry sauce

Sauté the vegetables according to the package instructions. Make a roux from the flour and butter. Pour in the vegetable stock and milk or cream, stirring well. For a mustard sauce, stir in the mustard. For a curry sauce, stir in the curry. Simmer the sauce for about 10 minutes. Add the vegetables to the sauce and season with salt and pepper. Cut the eggs into eighths or slices and add them to the sauce. Serve with rice or parsley-dried potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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