Puree casserole with carrots, peas and egg cream

Name: Puree casserole with carrots, peas and egg cream
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 small onion; 200 g Carrots; 1 TABLESPOON Oil; 100 g frozen peas; 7-10 Tbsp Salt; 125 ml Milk; 20 Butter or margarine; 1 package Mashed Potato Flakes; 2 Eggs; 2 TABLESPOONS Whipped cream; 50 g Bacon, in cubes; 50 g grated gouda cheese; 7-10 Tbsp Chervil; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 small onion
200 g Carrots
1 TABLESPOON Oil
100 g frozen peas
7-10 Tbsp Salt
125 ml Milk
20 Butter or margarine
1 package Mashed Potato Flakes
2 Eggs
2 TABLESPOONS Whipped cream
50 g Bacon, in cubes
50 g grated gouda cheese
7-10 Tbsp Chervil
7-10 Tbsp Grease

Directions

1
Peel and finely chop the onion. Clean, peel and wash the carrots. Cut into thin slices. Heat the oil in a pan, fry the carrots and onion for 1-2 minutes. Add peas and steam for 3-4 minutes, stirring several times.
2
For the puree, boil 375 ml water with 1/2 teaspoon salt. Pull the pot off the stove. Add cold milk and fat. Stir in the puree flakes well with a wooden spoon. Leave to swell for about 1 minute and stir again briefly.
3
Grease a casserole dish. Spread puree in it. Spread the vegetables over the puree. Whisk eggs with cream, season with salt and pepper and pour over the mixture. Sprinkle bacon and cheese over it. Bake in the preheated oven (electric cooker 225 °C/ convection oven: 200 °C/ gas: level 4) for about 15 minutes.
4
Serve garnished with chervil.