Vegetable shambles with carrot sauce

Name: Vegetable shambles with carrot sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Egg (Gr. S); 3 TABLESPOONS low-fat milk; 1 TABLESPOON Mineral water; 2 (30 g) easy go. Tbsp. flour; 7-10 Tbsp salt, white pepper; 2 medium-sized carrots; 1 Sweet pepper; 4-5 drop of oil; 1-2 tablespoons (30 g) frozen peas; 2 tablespoons (50 g) Lean yoghurt; 7-10 Tbsp Basil and; 7-10 Tbsp Rosemary

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Egg (Gr. S)
3 TABLESPOONS low-fat milk
1 TABLESPOON Mineral water
2 (30 g) easy go. Tbsp. flour
7-10 Tbsp salt, white pepper
2 medium-sized carrots
1 Sweet pepper
4-5 drop of oil
1-2 tablespoons (30 g) frozen peas
2 tablespoons (50 g) Lean yoghurt
7-10 Tbsp Basil and
7-10 Tbsp Rosemary

Directions

1
Separate the egg. Stir egg yolk, milk, mineral water and flour until smooth. Season with salt and pepper. Leave to swell for 10-15 minutes
2
Peel, wash and finely dice the carrots. Steam covered in 100 ml salt water for about 5 minutes. Puree to 1 tbsp. in the liquid. Let cool off
3
Clean, wash and chop the peppers. Beat the egg white until stiff and fold into the dough
4
Heat the oil in a coated pan. Sauté the peppers and peas for about 3 minutes. Pour the dough over them and bake at low heat from both sides until golden brown. Pluck the pancake with 2 forks and fry for 1-2 minutes more
5
Mix the carrot puree and yoghurt, season to taste. Sprinkle with remaining carrot cubes. Garnish the slices with basil and rosemary. Add sauce