Carrot pudding (3)
Instructions
Cut slices the carrots and cook them in a little butter for a few minutes.
Pass them through a sieve.
Prepare a bechamel with 30 g of butter, flour and milk.
Beat the 3 egg yolks with the Parmesan.
Mix together carrots, sauce and eggs and combine, in the end, the egg whites.
Pour the mixture into a buttered baking dish and bake for 40 minutes moderately warm.
Ingredients and dosing for 4 persons
- 500 g of boiled carrots
- 3 eggs
- 50 g of parmigiano
- 50 g of butter
- Milk
- 30 g of flour