Creamy Carrot Purée With Egg Yolk

Ingredients

• young carrots, cut into small pieces
• salted water for blanching
• butter
• water
• meat extract
• pepper
• salt
• pinch of sugar
• 1 egg yolk
• 1 tablespoon cream
• chopped parsley

Method

1. 1 Cut young carrots into small pieces and blanch them in salted water.
2. 2 Melt butter in a stew pan. Add enough water and meat extract to cover the carrots.
3. 3 Season with pepper, salt, and a pinch of sugar. Add carrots and toss until tender.
4. 4 Remove from heat. Stir in egg yolk and cream until well mixed.
5. 5 Pour onto a vegetable dish and sprinkle with chopped parsley.