Egg Ragout with Celery and Orange Fillets

Ingredients

• 500 g celery stalks
• 3 small oranges (alternatively: 1 small can of mandarin segments)
• 2 tbsp butter (or margarine)
• 8 eggs
• 1 tbsp flour
• 125 ml Vegetable broth
• 150 g crème fraîche
• curry powder
• 1 tsp tomato paste
• Salt
• freshly ground pepper
• smooth parsley
• a little dill

Instructions

1. 1.

   Clean, wash and cut the celery into small pieces. Peel the oranges with a sharp knife in spiral fashion so that the white pith is removed; separate the orange fillets. Heat 1 tbsp fat and sauté the celery in it, then cover and cook for about 10 minutes over low heat.

2. 2.

   Hard boil the eggs, shock them in cold water and peel. Heat the remaining fat, stir in the flour until lightly browned, then deglaze with the broth. Bring to a simmer while stirring constantly. Stir in the crème fraîche, curry powder, and tomato paste. Season with salt and pepper.

3. 3.

   Quarter the eggs and add them along with the celery and orange fillets to the sauce. Taste and adjust seasoning again.

4. 4.

   Rinse the parsley, shake dry, and pick off the leaves. Plate the ragout on a dish and garnish with parsley leaves and dill sprigs.