Summary

Ingredients

• 750 g carrot (s)
• 800 ml vegetable stock
• 200 ml water
• 8 grains allspice
• 1 stick cinnamon
• 2 egg (s)
• 125 ml milk
• 75 g mountain cheese
• salt
• pepper

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Instructions

1. Preheat the oven to 175 °.
2. First peel the carrots, put one carrot aside and dice the rest. Put the vegetable stock in a saucepan and dilute with 200 ml of water. Add the diced carrots, allspice and cinnamon, bring to the boil briefly and then let it steep for about 20 minutes over a gentle heat. Then strain through a sieve and keep warm on the oven.
3. In the meantime, prepare the egg custard:
4. To do this, whisk the milk with the two eggs, finely grate the mountain cheese and fold into the egg milk, season with salt and pepper. Grease a flat baking dish and add the egg milk. Let it set in the oven for about 30 minutes.
5. Serve:
6. In a bowl each with a kitchen grater, scrape off the carrot that was set aside a little, cut the egg stick into small pieces and put 1-2 tablespoon on the carrots and fill up with the essence.