Cauliflower and Sugar Snap Peas with Turmeric Sauce and Eggs

Ingredients

• 2 tbsp butter
• 2 tbsp Whole wheat flour
• 1 tsp turmeric powder
• 200 g heavy cream
• 200 ml milk (1.5% fat)
• Salt
• black pepper (freshly ground)
• 1 tsp vinegar
• 100 g turkey ham
• 8 eggs
• 350 g sugar snap peas
• 500 g cauliflower florets
• 2 sprigs parsley

Instructions

1. 1.

   Melt butter in a small saucepan, whisk in flour and turmeric, cook briefly, then beat in cream and milk with a whisk. Bring to a boil, season with salt, pepper, and vinegar, then simmer over low heat for 5 minutes while stirring occasionally.

2. 2.

   Slice turkey ham into strips.

3. 3.

   Cook eggs for about 7 minutes until soft-boiled, then shock them in cold water.

4. 4.

   Wash sugar snap peas, trim ends, cover and simmer for about 5 minutes; keep warm.

5. 5.

   Wash cauliflower florets and boil in plenty of salted water for 10 minutes until al dente. Drain, let rest, and keep warm.

6. 6.

   For serving, peel and halve the eggs. Wash parsley, shake dry, and break off leaves. Mix vegetables with ham, arrange on a plate, top with egg halves, pour over turmeric sauce, and garnish with a few parsley leaves. Serve immediately.