Kummerower carrots in egg sauce

Ingredients for 4 servings:

• 800 g carrot(s)
• 1 tsp sugar
• 3 bunches of parsley
• 100 g butter
• 6 tbsp flour
• 200 ml white wine
• 4 eggs
• 200 ml cream
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Great for using up eggs after Easter – also suitable for the table steamer

Wash, peel, and cut the carrots into sticks. Wash the parsley. Place the carrots in the steamer basket of a tabletop steamer. Sprinkle 1 teaspoon of sugar over them and place a bunch of parsley on top. Steam for about 20 minutes; the cooking time depends on how finely the carrots are diced; taste and add more time if necessary. Make a roux of the butter and flour, deglaze with the white wine, stirring with a whisk, and reduce slightly. Stir in the cream and season with salt, pepper, and nutmeg. If the sauce is too thick, add a little more water, vegetable stock, or carrot water. Finely chop the other two bunches of parsley and mix into the sauce. Hard-boil the eggs, rinse under cold running water, roughly chop, and add to the sauce. Remove the parsley from the carrots and fold the carrots into the sauce. Let everything sit together for about another 5 minutes and season again. This dish goes well with boiled potatoes or mashed potatoes, as well as hard-boiled eggs, fish, meatballs, ribs, or chops. Potatoes can be prepared simultaneously in the tabletop steamer. Instead of using the tabletop steamer, the carrots can also be steamed in a pot or steamed over a sieve.