Spicy Kaiserschmarrn with carrot sauce

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 m.-sized onion(s)
• 40 g butter
• 500 ml mineral water
• 2 tsp vegetable broth (instant)
• 8 egg yolks
• salt and pepper
• 300 g spelt flour, fine
• 100 ml cream
• 400 ml water
• 8 tbsp cream, whipped stiffly and unsweetened
• 2 tbsp almond flakes
• 150 g crème fraîche
• Tabasco
• 1 bunch of chives
• Clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Food combining recipe – carbohydrates

Peel, wash, and roughly dice the carrots. Peel and finely dice the onion. Heat 10g of fat in a saucepan and sauté the onion. Add the carrots, sauté briefly, and then deglaze with the mineral water. Simmer for about 20 minutes. Then add the instant vegetable stock. For the Schmarrn, mix the egg yolks, cream, water, salt, and pepper. Gradually stir in the flour. Let it stand for 30 minutes. Carefully fold in the whipped cream. Heat a little clarified butter in a pan. Add 1/4 of the batter and cook until golden brown. Turn over and tear the pancake into pieces with two forks. Add 1/4 of the flaked almonds and continue cooking until golden brown, turning over. Keep warm. Cook the remaining batter in batches. Puree the carrots. Stir in the crème fraîche and season to taste with salt, pepper, and Tabasco. Wash the chives, shake dry, and cut into fine rolls. Arrange the Schmarrn on plates and sprinkle with chives. Serve with a large salad.