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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