Carrot Flan

Slice the carrots and steam in a little vegetable soup with sugar and butter until soft. Drain and mash. Then whisk with the eggs and half of the whipped cream. Then stir in the rest of the whipped cream and the tarragon. Shape into buttered ramekins and cook in a heated oven at 130 °C for about 15-20 minutes.

Very nice as an accompaniment to poultry or veal.

ml

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