John Myers
Ingredients for 2 servings:
- 7 carrots
- 20 g butter
- 1 tbsp thyme (fresh or dried)
- Salt
- Sugar
- some water
- 400 g potatoes
- 100 ml milk
- 1 tbsp butter
- 1 egg yolk
- Salt
- nutmeg
- 30 g Emmental cheese, grated
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Peel the carrots and cut into very thin slices. Brown them in butter, season with salt. Add the thyme and simmer for about 10 minutes on a low heat with a little water (a shot glass full). It shouldn’t be too runny. Then set aside. For the potato nest, peel the potatoes, quarter them and boil them in salted water until tender. Mash them with a potato masher and add the butter and milk. Mash until no potato pieces are visible. Then beat with a whisk, folding in the egg yolk. Season with nutmeg and salt to taste. Place the mashed potatoes in a greased round dish, forming a rim. A flat layer in the middle is sufficient. Sprinkle with cheese and bake in a preheated oven at 190°C (fan oven) for about 15 minutes, until the mash is golden brown. Remove from the oven and place the carrots in the middle. Top with a fried egg, and the delicacy is ready. Good succeed!
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