Vegetables in mustard sauce with poached egg

Ingredients for 2 servings:

• 4 potatoes
• 3 carrots
• 1 kohlrabi
• n. B. Vegetable stock powder
• 1 tbsp butter or 1 tbsp oil
• 1 onion(s)
• 1 garlic clove(s)
• 200 g cream
• 2 tsp mustard, sweet
• 2 tsp mustard, grainy, medium hot
• Salt
• 2 tsp lemon juice or 1 small jar white wine
• 2 eggs
• 2 tbsp vinegar
• n. B. Chives for garnishing

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

For the sauce, peel and finely dice the onions and garlic. Sauté both in a little butter or oil. Add the sweet and medium-hot mustard and let it warm up briefly. Deglaze with lemon juice or a little white wine. Then add the cream. Bring to a boil briefly and keep warm. For the vegetables, peel the potatoes, carrots, and kohlrabi and cut them into 1 to 2 cm cubes. Cook them together in salted water or water with a little vegetable stock powder for about 20 minutes. The carrots can still have a bit of a bite, so the potatoes and kohlrabi will be rather soft. In the meantime, bring about 1-2 liters of water with about 2-3 tablespoons of vinegar to a boil. Carefully crack one egg into each cup, making sure that the yolk remains intact. Shortly before the end of the cooking time, use a spoon to create a whirlpool by stirring the vinegar water. Carefully slide one egg from the cup into the whirlpool. Let it sit for about 3-4 minutes. Carefully remove the egg with a slotted spoon and place it on top of the sauced vegetables. Garnish with some finely chopped chives. Sprinkle with a little more salt, if desired.