← All recipes

🍽️ Creamy Vegetables

363 kcal · 30 min · 4 servings

Creamy Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the navets, radishes, and carrots.
  2. 2. Clean the vegetables with a brush if necessary.
  3. 3. Trim the green leaves of the navets and radishes almost completely off.
  4. 4. Leave a small piece of the stem base attached.
  5. 5. Remove the root ends from all three types of vegetables.
  6. 6. Wash the spring onions.
  7. 7. Remove the dry tips of the spring onions.
  8. 8. Cut the spring onions in half lengthwise if necessary.
  9. 9. Remove the strings from the beans.
  10. 10. Trim the ends off the beans.
  11. 11. Bring 1 liter of water together with the chicken broth to a boil.
  12. 12. Add the carrots, navets, and radishes to the boiling water.
  13. 13. Cook the vegetables for 10 minutes.
  14. 14. Add the beans to the pot.
  15. 15. Let everything simmer gently for another 7 to 8 minutes.
  16. 16. Remove the cooked vegetables from the pot.
  17. 17. Keep the vegetables warm.
  18. 18. Set aside about ½ liter of the cooking broth.
  19. 19. Melt the butter in a pot.
  20. 20. Stir the flour into the butter with a whisk.
  21. 21. Let the flour mixture sweat briefly.
  22. 22. Make sure the mixture does not turn brown.
  23. 23. Gradually stir in the reserved broth.
  24. 24. Beat the sauce vigorously.
  25. 25. Let the sauce simmer gently for a few minutes.
  26. 26. Remove the pot from the heat.
  27. 27. Whisk the egg yolk with a little of the hot sauce.
  28. 28. Stir this egg yolk mixture into the rest of the sauce.
  29. 29. Season the sauce with salt and pepper.
  30. 30. Plate the vegetables.
  31. 31. Pour the sauce over the vegetables.
  32. 32. Sprinkle the dish with chopped chives.
  33. 33. Serve the vegetables immediately.

Nutrition per serving