Dilute vegetables in horseradish sauce with eggs

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

• mjölk
• ägg

Method

Follow the steps from top to bottom while you cook.

1. 1

   Cook the potatoes in a saucepan, where the eggs can also fit.

2. 2

   Boil the eggs together with the potatoes for 9 minutes and then rinse them cold.

3. 3

   Trim the carrots and beans.

4. 4

   Boil carrots and beans for about 4 minutes.

5. 5

   Let them drain in a colander.

6. 6

   Put the empty pan back on the plate again.

7. 7

   Stir together the cream and cornstarch and bring to a boil while stirring.

8. 8

   Let simmer for 2 minutes.

9. 9

   Season to taste with salt, pepper and lemon juice.

10. 10

    Peel and chop the eggs.

11. 11

    Peel and cut the onion into thin slices.

12. 12

    Chop the chives and grate the horseradish finely on a grater.

13. 13

    Carefully fold the onion, chives, horseradish and egg into the sauce.

14. 14

    Trim and plan the radishes into thin slices, or cut them into wedges.

15. 15

    Serve the potatoes with the sauce, vegetables, pea shoots and radishes.

Serving profile

Tags

• everyday
• food
• dinner