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🍽️ Egg Ragout with Spring Vegetables

375 kcal · 30 min · 4 servings

Egg Ragout with Spring Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve, peel, and quarter the shallots lengthwise. Rinse the sugar snap peas thoroughly. Peel the kohlrabi and cut it into approximately 1 cm thick sticks.
  2. 2. Melt 1 tablespoon of butter in a pan over high heat. Sauté the shallots and kohlrabi for about 2 minutes. Add the sugar snap peas and sauté for another 2 minutes. Remove the vegetables from the pan.
  3. 3. Melt 2 tablespoons of butter in the drippings over high heat, add the flour, and briefly sauté. Deglaze with milk and broth, stirring, and bring to a boil. Season with salt and pepper and let simmer for about 12 minutes, stirring frequently.
  4. 4. Meanwhile, bring about 1 liter of water to a boil in a pot and hard-boil the eggs for about 10 minutes. Drain, immediately rinse under cold water, let cool, and peel.
  5. 5. Wash the parsley, shake dry, pluck the leaves from the stems, and chop finely. Rinse the lemon and finely grate about 1 teaspoon of zest.
  6. 6. Add the vegetables and eggs to the sauce and enhance with lemon zest. Garnish the egg ragout with spring vegetables with parsley. Enjoy your meal! Tip: It pairs well with [recipeLink=150638].

Nutrition per serving