John Myers
Ingredients for 4 servings:
- 6 carrots
- 2 potatoes
- 4 egg whites
- e.g. lemon juice
- salt and pepper
- cardamom
- Cinnamon
- Herbs (parsley, chervil, chives, spring onions), for decoration
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Quick – delicious – healthy – decorative. Almost all vegetables can be used.
Peel and chop the carrots and potatoes. If necessary, add a little lemon juice to prevent browning. Cook the vegetables in a little water until al dente. Purée in a pot with an immersion blender or mash with a potato masher until a nice vegetable cream forms. Add a little more water if necessary. Bring another pot of salted water to a boil, then reduce the heat. Meanwhile, beat the egg whites until stiff. Test: when you cut into them with a knife, the cut line should be clearly visible. Add spices to taste: pepper and salt, and perhaps cardamom and cinnamon. Using two spoons or an ice cream scoop, form balls from the egg white mixture and carefully place them in the hot salted water. Let them stand for about 2 minutes, turning them several times to give them a rounded shape – like little islands. Fill a small bowl or cup with the vegetable cream for each person. Stem glasses also look pretty. Place the island on top and garnish with fresh herbs, e.g., a sprig of parsley as a “palm.” Delicious warm or cold. Tip: Replace the carrots with other vegetables, e.g., beets, onions, cauliflower, etc.
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