John Myers
Quail Eggs in Herb Sauce with New Potatoes and Beetroot
The perfect quail eggs in herb sauce with new potatoes and beetroot recipe with a picture and simple step-by-step instructions.
- 34 Quail eggs
- 2 tbsp Butter
- 2 tbsp Flour
- 400 ml Chicken broth (2 teaspoons instant)
- 1 Cooking cream 200 g
- 4 big pinches Coarse sea salt from the mill
- 4 hefty prien Colorful pepper from the mill
- 2 Splash Lemon juice
- 1 bunch Dill
- 1 bunch Parsley
- 500 g Small new potatoes
- 1 tsp Salt
- 1 tsp Turmeric
- 1 pack Beetroot / 500 g
- 3 big pinches Mediterranean-Style seasoned salt from the mill
- Cook the quail eggs in boiling water for about 5 minutes, rinse and carefully peel off. Let butter (2 tbsp) melt in a saucepan, sprinkle with flour (2 tbsp), let thicken briefly (burn in!) And deglaze / stir in chicken stock (400 ml). Stir in the cooking cream (200 g)) and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and lemon juice (2 dashes). Wash the dill and parsley, shake dry, chop / cut and stir into the stew. Add the quail eggs and heat them up briefly. Peel the new potatoes, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain. Drain the beetroot well in a kitchen sieve, cut into slices and season with Mediterranean-style salt from the mill (4 big pinches). Serve the quail eggs in a herb sauce with new potatoes and beetroot.
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