Creamy Vegetable with Egg

Ingredients

• 400 g Potatoes
• 4 Carrots
• 1 cucumber
• 6 Eggs
• 1 EL Butter
• 1 EL flour
• 300 ml whipping cream
• Salt
• pepper (ground)
• 1 tsp white wine vinegar
• 1 tsp mustard seeds
• 3 EL chopped chervil
• Chervil leaves

Instructions

1. 1.

   Peel potatoes and carrots, dice potatoes, cut carrots into small diamonds.

2. 2.

   Peel cucumber, halve lengthwise, scoop out seeds with a teaspoon and slice crosswise into halves.

3. 3.

   Place eggs in cold water, bring to boil, then remove from heat and let stand covered for about 20 minutes in hot water.

4. 4.

   Cook potatoes and carrots in boiling salted water for about 12 minutes, drain and set aside.

5. 5.

   Melt butter in a small pot, stir in mustard seeds and flour, sauté briefly, then whisk in cream, bring to a simmer, remove from heat and gently simmer on low heat for 20 minutes, seasoning with salt, pepper and vinegar.

6. 6.

   Remove eggs, cool quickly, peel and halve them.

7. 7.

   Warm the prepared vegetables in the sauce, fold in chervil, plate the dish, arrange the egg halves on top and garnish with chervil leaves.