Kohlrabi carrot ragout with egg

Name: Kohlrabi carrot ragout with egg
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200-250 g Wholemeal rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Carrots; 2 Kohlrabi; 2 TEASPOONS Vegetable broth; 1 collar Spring onions; 4-6 Eggs; 2 TABLESPOONS butter/margarine; 2 TABLESPOONS Flour; 150 g Whipped cream; 7-10 Tbsp Chervil and pink berries; 7-10 Tbsp to garnish

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200-250 g Wholemeal rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Carrots
2 Kohlrabi
2 TEASPOONS Vegetable broth
1 collar Spring onions
4-6 Eggs
2 TABLESPOONS butter/margarine
2 TABLESPOONS Flour
150 g Whipped cream
7-10 Tbsp Chervil and pink berries
7-10 Tbsp to garnish

Directions

1
Put rice into 1/2 l boiling salted water, cover and let it swell at low heat for about 20 minutes
2
Peel, wash and cut carrots and kohlrabi into bite-sized pieces. Bring 1/2 l water and broth to the boil. Cook carrots and kohlrabi for 8-10 minutes. Clean and wash spring onions and cut them into pieces. Drain the vegetables and collect the broth. Boil eggs hard
3
Heat the fat in a saucepan. Sauté spring onions in it. Dust with flour and sauté. Deglaze with stock and cream and simmer for about 5 minutes. Flavour sauce. Add carrots and kohlrabi
4
Quench and peel the eggs and cut them into slices or wedges. Drain rice if necessary. Arrange everything. Garnish with chervil and pink berries