John Myers
Contents
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Ingredients
- 250 g Potatoes
- 150 g Hokkaido pumpkin meat
- 5 Stems Parsley
- Fresh cress
- 1 piece Fresh onion
- 35 g Butter
- 15 g Flour
- 150 ml Vegetable broth hot
- 225 ml Milk
- 3 piece Eggs
- 150 g Mushrooms brown
- Salt pepper
Instructions
- Peel the potatoes and cut into pieces. Wash the pumpkin, remove the pits, cut into pieces with the peel (larger pieces than the potatoes). I steam the vegetables gently in the vegetable steamer with a little salt. Or cook in salt water.
- Peel the onion, sauté in 15 g butter until translucent, chop the mushrooms and add them, dust with flour, sweat. Pour in the broth and 100 ml milk, bring to the boil and simmer over low heat for 4 - 5 minutes. Season to taste with salt and pepper. At the end, add the finely chopped parsley.
- At the same time, cook the eggs until they are waxy for 8 - 9 minutes.
- Heat 4,125 ml milk with 20 g butter, season with salt. Mash the potatoes and pumpkin to a puree and season to taste.
- Rinse the eggs, peel and quarter them, arrange with the sauce and puree and sprinkle with cress. Good Appetite!
Nutrition
Serving: 100gCalories: 57kcalCarbohydrates: 9.8gProtein: 3.3gFat: 0.3g
