Mushroom Carrot Ragout with Lost Egg

Name: Mushroom Carrot Ragout with Lost Egg
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: German
Ingredients: 400 g baby carrots; 400 g white asparagus; 2 shallots; 400 g chanterelles; 2 tbsp butter; 150 ml Vegetable broth; Salt; pepper, freshly ground; 2 tbsp fresh chopped parsley; 100 ml whipping cream; 3 tbsp white wine vinegar; 4 eggs; parsley for garnish

Prep: 15min

| Servings: 4 | Cook: 20min

A mushroom carrot ragout with a lost egg is a recipe featuring fresh ingredients from the Poached Eggs category. Try this and other recipes from Spoonsparrow!

Ingredients

400 g baby carrots
400 g white asparagus
2 shallots
400 g chanterelles
2 tbsp butter
150 ml Vegetable broth
Salt
pepper, freshly ground
2 tbsp fresh chopped parsley
100 ml whipping cream
3 tbsp white wine vinegar
4 eggs
parsley for garnish

Instructions

1.
Peel and trim the carrots, leaving a bit of green. Peel the lower third of the asparagus and cut into 3-4 cm pieces. Peel the shallots and slice them into half-moons. Clean the chanterelles thoroughly. Sauté the shallots, carrots, and asparagus in hot butter for 1‑2 minutes. Deglaze with broth, season with salt and pepper, cover and simmer gently for about 8 minutes. Add the chanterelles and continue cooking uncovered for another ~5 minutes until tender. Stir in cream and parsley, taste and adjust seasoning.
2.
Bring about 1 L of water to a boil, add vinegar, then remove from heat. Crack each egg into a cup and carefully slide it into the vinegar‑water mixture. Poach for 4‑5 minutes (the water should not boil again). Remove with a slotted spoon, place on top of the ragout, garnish with parsley, and serve.