Carrot and egg flan
Ingredients for 6 people: 750 g carrots1 onion10 g butterSaltPepper from the mill4 eggs120 g whipped cream Also: fat for the mouldfresh herbs and steamed carrot flowers for garnish Preparation: 1. peel and wash the carrots, cut into slices. Peel the onion and chop finely. Melt the butter. Sauté the onions and carrot slices in it. Season with salt and pepper. Add 50 ml water. Cover and cook for approx. 15 minutes over a low heat. 2. Whisk the eggs and 3 tablespoons of cream. Add the rest of the cream to the vegetables bring to the boil briefly and purée. Stir in the beaten eggs. 3. Pour into a ...