Ingredients portion 2
Broccoli sprouts 500 g
Chicken egg 1 piece
Egg yolk 2 pieces
Cream 35% 100 ml
Butter 1 tablespoon
Carrots 1 piece
Ground white pepper pinch
Salad frisée 50 g
Olive oil 1 teaspoon
Salt 65 g
Cooking instructions 1 hour and 15 minutes
1 Cut the broccoli into florets. Boil ten times as much water as the cabbage in a large saucepan. Add two tablespoons of salt. Put the broccoli into the boiling water and simmer for ten minutes until soft. The water should be simmering slightly at this point as the colour of the sprouts will also change. Throw the cooked broccoli immediately into the iced water: the stronger the heat shock, the brighter it will be.
2 Put the broccoli in a bowl and purée it with a blender.
3 Add the egg, two egg yolks, 100 ml cream, a little grated nutmeg, white pepper and salt. Stir with the whisk until smooth.
4 Peel a small carrot, cut into 2 mm thick circles and place in a saucepan. Add a teaspoonful of butter and a pinch each of sugar and salt. Pour water over the carrots until the carrots are just covered. Simmer over a medium heat for about six minutes until the water has evaporated and the butter and sugar have coated the carrots in a soft glaze.
5 Grease the baking trays with butter. Place the slices of carrot on the bottom. Fill the ramekins with the mashed potatoes and put them in the oven preheated to 100 degrees. Cook for thirty to forty minutes, then leave to cool slightly.
6 Drizzle the frisée salad with olive oil and arrange on the plates. Remove the casseroles from the moulds and place them on the bed of lettuce with the orange circles facing upwards.