Boiled Eggs with Curry Sauce, Snow Peas, Peas and Triplets
Servings: 2 people
Ingredients
Boiled Eggs:
- 3 piece Hard boiled eggs
Curry sauce, snow peas, peas:
- 120 g Sugar snap peas cleaned
- 1 tsp Salt
- 50 g Peas frozen
- 1 tbsp Butter
- 1 tbsp Flour
- 200 ml Milk
- 200 ml Vegetable broth (1 teaspoon instant broth)
- 2 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Triplets:
- 270 g Potatoes (triplets) / peeled 10 pieces
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Stalk Parsley
- 2 * ½ mini tomatoes
Instructions
Boiled Eggs:
- Boil the eggs (3 pieces) hard, quench and peel them off. Halve to serve.
Curry sauce, snow peas, peas:
- Clean / remove the threads from the snow peas, cut in half at an angle, wash and drain well. Heat water with salt (1 teaspoon), add the sugar pea halves, boil for approx. 5 minutes and drain through a kitchen sieve - Melt butter (1 tbsp) in a saucepan, dust / stir in flour (1 tbsp), add milk (200 ml ) and vegetable stock (200 ml) deglaze / pour on. Season with mild curry powder (2 teaspoons), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer / reduce for about 15 minutes. Add the cooked sugar snap peas and frozen peas for the last 5 minutes.
Triplets:
- 270 g triplets (small, waxy potatoes / 10 pieces) peel, wash, ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) cook for about 20 minutes and drain through a kitchen sieve.
Serve:
- Serve boiled eggs with curry sauce, snow peas, peas and triplets, each garnished with a parsley stick and half a mini tomato.