Ingredients: For 4 persons
– 1 kg of carrots
– 2 shallots
– 1 egg yolk
– 6 sprigs of chervil
– 4 tablespoons of heavy cream
– 10 g butter
– Salt and pepper
Peel and slice the carrots.
Peel and chop the shallots.
Steam the carrots for 15 minutes.
In a bowl, mix the cream, egg, shallots, chervil, parsley, chives, salt and pepper.
Then gently add the steamed carrots so that the slices remain whole.
Preheat the oven to th. 6 (180°).
Butter a gratin dish and pour the mixture into it.
Put the dish in the oven for 20 minutes.
Serve the gratin hot.