Peel and chop the carrots and potatoes. Possibly add a little lemon juice, then nothing will turn brown. Cook the vegetables with a little water until they are al dente. Puree with the hand blender in the pot or mash with the potato masher until you get a nice vegetable cream. If necessary, add a little more water.
Boil salted water in another saucepan, then reduce the heat. Meanwhile, beat the egg white to a mass that is as stiff as possible. Add spices as desired: pepper and salt, possibly also cardamom and cinnamon. Using two spoons or an ice cream scoop, shape balls out of the egg white mass and place carefully in the hot salted water, leave to stand for about 2 minutes, turning several times so that they get a rounded shape - like small islands.
Fill a bowl or cup for each person with the vegetable cream. Stem glasses also look pretty. Put the island on top and garnish with fresh herbs, e.g. a sprig of parsley as a palm tree. Tastes warm or cold.
Tip:
Replace carrots with other vegetables, e.g .: beetroot, onions, cauliflower etc.
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