Ingredients
- 4½ lb carrots, peeled
- 150 ml (¼ pt) single cream
- salt and pepper
- 2 egg yolks
Method
- Slice carrots if large or leave whole if small.
- Put into a pan with cream, salt and pepper. Cover, and cook gently until tender (do not boil).
- Mix egg yolks with 2 tablespoons of the hot cream then return to pan and thicken over a gentle heat.
Notes
This is also suitable for a starter. A tablespoon of chopped parsley can be added at the end, if liked. Freezing: Slice and blanch carrots, then freeze. Cook until tender in the cream and thicken as above.