Vegetable Stew from Fresh Vegetables, with Farm Eggs

Name: Vegetable Stew from Fresh Vegetables, with Farm Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 1 kg mixed vegetables, e.g.: zucchini, pumpkin, broccoli, kohlrabi, spinach, chard, peas, butternut squash, radish, spring onion, etc.; 8 eggs, boiled for 6 minutes, peeled; 15 dag butter; 1 dl stock; A little lemon juice, or wine vinegar; Fresh herbs; Salt; Pepper

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

1 kg mixed vegetables, e.g.: zucchini, pumpkin, broccoli, kohlrabi, spinach, chard, peas, butternut squash, radish, spring onion, etc.
8 eggs, boiled for 6 minutes, peeled
15 dag butter
1 dl stock
A little lemon juice, or wine vinegar
Fresh herbs
Salt
Pepper

PREPARATION

1
Blanch the green vegetables in hot salted water, then refresh them in ice water.
2
Sauté the kohlrabi in a little butter.
3
For the butter sauce, slice a spring onion into rings, sauté it lightly in butter, then pour in stock, season with salt, pepper, and a few drops of lemon.
4
The cauliflower can be steamed or boiled for a few minutes.
5
Serve the prepared vegetables with the butter sauce and soft-boiled eggs.

Tip

Any vegetables can be used for the “főzelék” (vegetable stew). It's an excellent side dish for any light meat, fish, or even grilled cheese.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!