Broccoli and egg ragout with crabs
- 40 g onion
- 80 g Broccoli florets
- 1 Egg (size M)
- 1 EL Oil
- 1 EL Mustard
- 50 ml Vegetable stock (instant)
- 100 ml Cooking with finesse (7% fat, the light alternative to cream)
- Pepper
- 1/2 TL Cornstarch
- 2 stem ( e) Parsley
- 100 g Deep sea crab meat
- Parsley
25 minutes
light
- 1.
- Peel and dice the onion. Cook the egg in boiling water for about 8 minutes. Clean the broccoli, cook in salted boiling water for about 5 minutes and keep warm. Heat the oil in a pan and roast the onion cubes and mustard in it.
- 2.
- Top up with the stock and 'finesse', season with salt and pepper and bring to the boil. Mix the starch with a little water until smooth and bind the sauce with it, bring to the boil again. Wash and chop the parsley.
- 3.
- Warm the crabs in the sauce and add the parsley. eggpeel and cut into 6 corners. Arrange the broccoli, egg and sauce on a plate, garnish with parsley. Amaranth tastes good with it.
1 person approx:
- 400 kcal
- 1680 kJ
- 30 g protein
- 25 g fat
- 13 g carbohydrates
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