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Meatless: Eggs in Parsley Vegetables with Jacket Potatoes

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Meatless: Eggs in Parsley Vegetables with Jacket Potatoes

The perfect meatless: eggs in parsley vegetables with jacket potatoes recipe with a picture and simple step-by-step instructions.

  • 4 piece Boiled eggs from the chicken yard
  • 1 packet Butter vegetables Tk
  • 30 g Butter
  • 1 tbsp Spelled flour
  • 1 Cup Milk
  • 1 ostrich Chopped parsley
  • Vegetable broth to season
  1. Heat the butter in a saucepan, sweat out the flour and deglaze with the milk, bring to a simmer and add the butter vegetables. Everything should simmer briefly and then just simmer.
  2. Season to taste with a little vegetable stock (own a.m. cookbook).
  3. Wash, dry and finely chop the parsley, then fold into the vegetables, add the boiled eggs and let everything stand for a while.
  4. In the meantime, cook the jacket potatoes.
  5. I also quickly made a cucumber salad.
Dinner
European
meatless: eggs in parsley vegetables with jacket 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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