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🍽️ Mustard Eggs with Creamy Carrot-Potato Mash

585 kcal · 30 min · 4 servings

Ingredients

• floury potatoes 800 g
• carrots 2 pcs
• salt pinch
• butter 4 tbsp
• wheat flour, Type 405 2 tbsp
• mustard 2 tbsp
• vegetable broth 300 ml
• milk 200 ml
• whipping cream 100 ml
• pepper, black ground pinch
• sugar pinch
• eggs 8 pcs
• nutmeg, ground pinch

Instructions

1. 1. Thoroughly wash the potatoes and carrots under running water.
2. 2. Peel the vegetables and cut them into cubes of about 2 centimeters.
3. 3. Place the vegetables in a pot and cover them just with salted water.
4. 4. Bring the water to a boil with the lid on.
5. 5. Cook the vegetables on medium heat for about 20 minutes until tender.
6. 6. Melt 3 tablespoons of butter in a separate pot over medium heat.
7. 7. Add flour and mustard to the butter and sauté the mixture while stirring for about 2 minutes.
8. 8. Mix the broth and gradually pour it into the pot, stirring constantly.
9. 9. Add 100 milliliters of milk and let the sauce simmer for about 5 minutes.
10. 10. Add the cream to the mustard sauce and season with salt, pepper, and a pinch of sugar.
11. 11. Keep the sauce warm on low heat with the lid on.
12. 12. Bring water to a boil in another pot.
13. 13. Place the eggs in the boiling water and cook them for about 7 minutes.
14. 14. Drain the eggs and rinse them under cold water.
15. 15. Peel the eggs and cut them in half.
16. 16. Drain the cooked vegetables and return them to the pot.
17. 17. Add 1 tablespoon of butter and 150 milliliters of milk to the vegetables.
18. 18. Mash everything with a potato masher until smooth.
19. 19. Season the mash with salt, pepper, and nutmeg.
20. 20. Serve the mash on plates alongside the eggs and mustard sauce.

Nutrition per serving

• kcal: 585
• Protein: 21 g · Fett/Fat: 34 g · Carbs: 54 g