Vegetable Souffle – Flan De Legumes

Preparation – Peel the carrots, cut into slices, boil or steam and drain well – Peel the onions and cut into strips – Butter 10 timbale dishes.

Preparation – Sauté onions in butter, carrots briefly and season – Blend finely with the cream in a hand mixer – Mix in eggs and béchamel sauce and season – Pour into the prepared molds – Heat in a bain-marie on the stove top, then poach in the stove at 160 degrees for half an hour – Set aside for another 15 minutes in the teapot and turn down

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