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Vegetable Ragout With Poached Eggs

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1 leek
2 cups (500 ml/100 g) trimmed leaf spinach
2 carrots
1 kohlrabi
1 clove garlic
1 tbsp (15 ml) olive oil
cup (125 ml) vegetable stock
4 cups (1 l) water
cup (125 ml) vinegar
2 eggs
Salt and freshly ground pepper
Freshly grated nutmeg


Serves: 2


Cut the leek lengthwise, wash thoroughly and cut into thin strips. Peel the carrots and kohlrabi and slice into strips. Finely chop the garlic.

Heat the oil. Add garlic and leek and lightly sauté on medium heat. Add the spinach, cover and cook for 5 minutes, until wilted. Add carrots, kohlrabi and stock, and cook for 15 minutes more.

In a medium saucepan, bring water and vinegar to a light boil. Crack each egg individually, slide it into the water-vinegar mixture, and cook for about 4 minutes. Remove with a slotted spoon. Season the vegetables with salt, pepper and nut­meg. Ladle onto plates and serve with the poached eggs alongside.

TIP:- Fried tofu also tastes good with vegetable ragout. Finely dice 5 oz (150 g) firm tofu, fry in 1 to 2 tsp (5 to 10 ml) olive or peanut oil until crisp on the outside, and add to the vegetables before serving. This combination will significantly increase your calcium intake.

Per serving:- approx. 201 calories 11 g protein, 12 g fat, 13 g carbohydrates

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