| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Campanile | 4 | Servings | |
INGREDIENTS
| 800 | g | Carrots. |
| 1 | Onion | |
| 2 | Egg yolks. | |
| 50 | Double cream, or creme | |
| fraiche. | ||
| 1 | Bouquet garni. | |
| Chives | ||
| Salt, pepper. |
INSTRUCTIONS
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.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: 49.1mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.3g
Protein: <1g