Vegetables with Emmentaler AOP sauce and fried egg

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Ingredients for 4 servings

600 g potatoes
2 kohlrabi
400 g carrots
4 dl vegetable stock
2 bay leaves
150 g Emmentaler AOP
2 bunches chive
3 tsp cornflour
1 dl cream
1-2 tbsp vinegar
Salt, pepper
1 tbsp butter
4 eggs
Paprika powder

Star of the dish

Peel the potatoes and vegetables and cut into 2 cm cubes. Bring the stock to the boil, add the potato and vegetable cubes and bay leaves, and cook, covered, for around 15 minutes until soft.

Finely grate the Emmentaler AOP. Finely cut the chive. Stir the cornflour into the cream, add to the vegetables and boil for 1-2 minutes. Pour the sauce into a high-sided vessel. Add the Emmentaler AOP and chive and puree with the hand-held blender.

Pour the sauce back into the pan. Add the vinegar, season with salt and pepper.

Melt butter in a frying pan and fry the eggs, season with salt, pepper and paprika powder.

Arrange the vegetables on a plate, cover with the sauce and serve with a fried egg on each plate.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


Onion tart with Emmentaler AOP

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