Summary

Ingredients

• 1 ½ kg carrot (s), (carrots) sliced
• 60 g butter
• 60 g flour
• 0.5 liter ½ meat broth
• 200 ml cream
• 300 g processed cheese
• 250 g mountain cheese, rated
• 2 egg yolks
• ginger, freshly grated
• salt

Print Recipe Pin Recipe

Instructions

1. Cut the carrots into slices and cook in the meat stock until they are firm to the bite.
2. Pour the carrots over a sieve into a bowl (saucepan), collect the stock. Melt the butter in a saucepan. Stir in flour and sweat. Top up with the broth and cook for a good 15 minutes. Stir in the processed cheese and 150 grams of the grated cheese over a low flame. Remove from the heat, stir in the cream and the two egg yolks with the whisk. Season to taste with salt. Season well with the ginger. I take at least one finger from a tuber. Put the carrots in a baking dish. Pour the sauce over the carrots. Sprinkle with the remaining grated cheese and
3. Put on flakes of butter. Bake in a preheated oven at 160 degrees for about 30 - 40 minutes.
4. Serve with boiled potatoes.