Vegetable Shamrock

Name: Vegetable Shamrock
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 350 g Carrots; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 100 g Whipped cream; 7-10 Tbsp Pepper; 150 g frozen peas; 3 colourful peppers (approx. 200 g each); 1 small stem rosemary; 3 Stem(s) Basil; 4 Eggs (size M); 200 ml Milk; 100 ml Mineral water; 150 g Flour; 1-2 TABLESPOONS Oil; 7-10 Tbsp Basil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

350 g Carrots
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
100 g Whipped cream
7-10 Tbsp Pepper
150 g frozen peas
3 colourful peppers (approx. 200 g each)
1 small stem rosemary
3 Stem(s) Basil
4 Eggs (size M)
200 ml Milk
100 ml Mineral water
150 g Flour
1-2 TABLESPOONS Oil
7-10 Tbsp Basil

Directions

1
For the sauce, peel and finely dice the carrots. Melt the fat. Sauté the carrots in it. Deglaze with 400 ml water, salt and cook covered for 15 minutes. Take 1 tablespoon of carrots aside for sprinkling.
2
Puree the remaining carrots in the liquid. Refine with cream. Season to taste with salt and pepper. In the meantime defrost the peas for the jelly. Clean, wash and cut the peppers into small pieces.
3
Wash herbs. Strip rosemary needles from the stem. Remove basil leaves. Separate eggs. Mix egg yolks, milk, mineral water and flour to a smooth dough. Season with salt and pepper. Beat egg whites until stiff, fold in.
4
Heat the oil in a frying pan. Sauté the peppers in it. Add peas and herbs. Pour the dough on top, let it stick and tear it apart with 2 forks. Serve the sauce garnished with retained carrot cubes and basil as a garnish.