INGREDIENTS

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)
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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