Dinner ideas of the Pyrenees by Carles Flinch

Carrot custard with broccoli and spinach foam

Ingredients:

8 eggs
1⁄2 l milk
1⁄2 l vegetable milk cream
Salt, pepper and nutmeg
½ kg of carrots
1 broccoli
bunch of spinach
Toasted bread

Preparation:

Peel and chop the carrots, cut the broccoli into small florets and clean the spinach carefully.

Method:

In a saucepan with boiling salted water, cook the carrots and when cooked drain them and mash into a puree, then cook the …

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