Description
Carrots Flamandes - dessert option. Fritz Brenner prepares for Wolfe, this vegetable side dish to the duck turns out juicy. I allowed myself to slightly change the recipe, making this side dish a dessert. And have not regretted: the Taste turned out awesome - creamy, sweet, with a light citrus note.
Ingredients
-
Carrots
0.5 kg
-
Water
60 ml
-
Cream
120 ml
-
Butter
6 Tbsp
-
Salt
-
Sugar
3 Tbsp
-
Lemon peel
1 tsp
-
Yolk egg
3 piece
Cooking
Clean the carrots and
slice it first rings 1 cm thick,
then half-rings.
Add to the carrot butter,
water (by the way, if you replace water for the wine, it'll taste better but it will be an adult dessert),
salt and
sugar.
Close the pan with a lid and bring to boil. Reduce the heat and simmer the carrots for approximately 7-15 minutes until it becomes soft but retains its shape. Every 5 minutes shake the pan so that the carrots did not stick to the bottom. Stir with a spoon is not desirable, since it will be the integrity of the dish!
Grate the lemon zest without touching the white layer. And pour in the carrots 5 minutes before completion of cooking.
Grind the egg yolks in a bowl.
Add to them the cream and
mix well.
A minute before the end of cooking add the egg mixture, stirring constantly. Boiling should not!
Turn off the heat and serve warm to the table.
A sweet Appetite!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.