Young vegetables in horseradish sauce with eggs

Young vegetables and boiled potatoes served with horseradish sauce, eggs, and radishes.

• 900 g potatoes (preferably amandine)
• 4 eggs
• 150 g snack carrots
• 150 g haricots verts (beans)
• 2 1/2 dl whipping cream
• 1 tsp cornstarch
• Salt
• Pepper
• 1/2 lemon
• 1 red onion
• 1 pack fresh chives (each 20 g)
• 2 tbsp fresh grated horseradish
• 1 prepared radishes (each 220 g)
• 1 pea shoot (each 100 g)

Method

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.