55 Carrot Gâteau with Chervil

Name: Carrot Gâteau with Chervil (Gâteau de carottes fondantes au cerfeuil)
Yield: For four people
Cuisine: French
Ingredients: 25 cl (scant ½ pint) of chicken stock or stock made with stock cubes; 25 cl (scant ½ pint) of chicken stock or stock made with stock cubes; 1 teaspoon salt; a pinch of pepper; sugar substitute equivalent to 1½ teaspoons sugar; sugar substitute equivalent to 1½ teaspoons sugar; 460 g (1 lb) carrots; 35 g (1¼ oz) unsalted butter; Asparagus sauce or Artichoke sauce; Asparagus sauce or Artichoke sauce; 20 g (¾ oz) grated Gruyère cheese; 20 g (¾ oz) coarsely-chopped chervil; half a chopped shallot; 2 whole eggs; 1 teaspoon olive oil; 100 g (3½ oz) button mushrooms

Gâteau de carottes fondantes au cerfeuil

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main Ingredients

460 g (1 lb) carrots
35 g (1¼

Europe
France
Starter
Dinner
Mediterranean
Gluten-free

Method

Wash the carrots and peel thinly with a potato-peeler.
Cut them into rounds 5 mm (¼in) thick.
Heat 25 g (1 oz) of the butter in the saucepan and cook the carrots in it until they are lightly browned.
Add the sugar substitute, stock, salt and pepper. Cover the pan and cook over a moderate heat for twenty minutes. By the end of this time, the