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Ingredients
| 4 | Shallots Shallot | ||
| 200 g g | Sugar snap peas Sugar snap peas | ||
| 40 g g | Butter Butter | ||
| 25 g g | Flour Flour | ||
| 250 ml ml | Milk Milk | ||
| 8 | Eggs Egg | ||
| Salt Salt | |||
| 1 half half | Lemon
Lemon (grated and juiced (organic)) | ||
| 300 ml ml | Vegetables broth Vegetables broth | ||
| 1 bunch bunch | Parsley Parsley | ||
| 250 g g | Parsnip Parsnip |
Egg Out with Spring Vegetables
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40 min
(2)
Method
- Peel the shallots and quarter them.
- Clean the sugar snap peas.
- Peel the kohlrabi and cut into 1 cm thick sticks.
- Mix with shallots in 1 tbsp of hot butter and stir for 2 minutes.
- Add sugar and continue stirring for 2 minutes.
- Remove the vegetables.
- Blanch the remaining butter in a frying pan, add the flour and simmer briefly.
- Add the milk and the stock. Salt and pepper and simmer for 12-15 minutes, stirring more frequently.
- Meanwhile, boil eggs in boiling water for 10 minutes. Drain, allow to cool and remove shell.
- Wash, dry and chop the parsley.
- Add the lemon peel to the sauce, season with salt, pepper and lemon juice.
- Place the vegetables and eggs in the sauce and let it heat up.
- Served with mashed potatoes.
