1 kg (2 1/4 lb) carrots, trimmed
3 tbsp extra-virgin olive oil
2 egg yolks
juice of 1 lemon
2 tbsp finely chopped flat-leaf italian parsley
salt and pepper
3 tbsp extra-virgin olive oil
2 egg yolks
juice of 1 lemon
2 tbsp finely chopped flat-leaf italian parsley
salt and pepper
method
1. Peel and wash the carrots and slice them thinly crosswise.
2. Heat the oil in a saucepan, add the carrots and mix well.
3. Add a little water, lower the heat to minimum, cover and cook, stirring occasionally, for about 20 minutes, or until tender.
4. Beat the egg yolks with the lemon juice and a little water.
5. Remove the pan from the heat, add salt and pepper to taste, then the parsley and the egg mixture.
6. Stir to blend the flavours then arrange on a platter and serve.
2. Heat the oil in a saucepan, add the carrots and mix well.
3. Add a little water, lower the heat to minimum, cover and cook, stirring occasionally, for about 20 minutes, or until tender.
4. Beat the egg yolks with the lemon juice and a little water.
5. Remove the pan from the heat, add salt and pepper to taste, then the parsley and the egg mixture.
6. Stir to blend the flavours then arrange on a platter and serve.
serving amount
serves 6
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