Egg Salad with Mushrooms

Clean carrots, cut into slices with shredder. Sauté in hot clarified butter on 2 or possibly automatic cooking zone 5 to 6, season with salt, cook for 5 min in a closed saucepan on 1 or possibly automatic cooking zone 4 to 5 until tender. In the meantime, clean the mushrooms, cut into quarters and add to the carrots. Cook in an open pot for 5 minutes until the liquid has evaporated. Sprinkle with juice of one lemon.

Boil eggs with 1 cup of water in a closed saucepan on 3 or automatic heat 9 or 12 and set to hard for 6 to 8 min on 0. Peel, cut into wedges.

For sauce, mix mayo with crème fraîche, season with salt and pepper.

Mix vegetables with ice cream wedges. Cut cress from the bed with scissors and add. Arrange in a baking dish and drizzle with salad dressing.

Tip: Instead of clarified butter, you can also use butter in most cases.

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