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Name: Carrots in Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 50 cl Double cream; (or creme; Salt; pepper.; 800 g Carrots.; 2 Egg yolks.; Chives; 1 Onion; 1 Bouquet garni.

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INGREDIENTS

50 cl Double cream; (or creme
Salt; pepper.
800 g Carrots.
2 Egg yolks.
Chives
1 Onion
1 Bouquet garni.

Servings

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.

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Nutrition

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Serving Size: 1 Serving (290g)
Recipe Makes: 4 servings

Calories: 11
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.1mg		0 %
Potassium 40.9mg		1 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.1g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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