| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Campanile |
4 |
servings |
INGREDIENTS
| 800 |
g |
Carrots. |
| 1 |
|
Onion |
| 2 |
|
Egg yolks. |
| 50 |
cl |
Double cream; (or creme fraiche). |
| 1 |
|
Bouquet garni. |
|
|
Chives |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Bring a large saucepan of lightly- salted water to the boil. Peel
and wash the carrots, slice them in rings. Peel and finely chop the
onion. Cook the carrots with the bouquet garni and onion in the
saucepan of water for 30 minutes.
2 When the carrots are tender, strain them and put them in an
ovenproof dish.
3 Preheat the oven (gas mark 8 / 450F / 230C). Chop the chives. Beat
the egg yolks and add the cream. Season with salt and a turn of the
peppermill.
4 Pour this sauce over the carrots and return to the oven for 15
minutes.
Campanile tips:
Decorate with chopped chives (5-6 blades).
In ancient times, the carrot was already considered nutritious and was
believed to improve sight, but it was not much appreciated as a
vegetable.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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