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Potato and broccoli bowl

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Ingredients

  • 400 g waxy potatoes
  • 250 g broccoli
  • Salt pepper, rose paprika
  • 1 ½ tbsp olive oil
  • 2 eggs
  • ½ onion
  • ½ tbsp butter
  • 100 g whipped cream
  • ½ teaspoon vegetable stock
  • 40 g frozen garden herbs
  • 1 ½ – 2 tbsp light roux

Instructions

  • Peel, wash and dice the potatoes and cook for about 15 minutes.
  • Preheat the oven to 180 ° C fan oven.
  • Clean the broccoli, cut into florets and wash.
  • Mix the florets with oil, salt, pepper and paprika.
  • Spread on a baking sheet and bake in the oven for about 10 minutes.
  • Cook the eggs until they are waxy for about 7 minutes.
  • Peel and dice the onion and sauté in hot butter.
  • Pour in 300 ml of water and cream, bring to the boil.
  • Stir in the vegetable stock and frozen herbs.
  • Thicken the sauce with roux, season with salt and pepper.
  • Rinse eggs, peel and cut in half.
  • Drain the potatoes.
  • Serve both with broccoli and the sauce.
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Course Bowls
Diets Vegetarian