These Carrot Egg Cocotte are a family classic and make a perfect appetiser to start a lunch or dinner with children... Push the colour with the unctuous and perfectly cooked carrots.
First, here is the list of the different ingredients you will needed to make the Carrot Egg Cocotte and that serves 4
- 4 large free range eggs
- 400 g (2 cups) carrot puree
- 2 tablespoons heavy cream
- 1 tablespoon of parsley
- 20 g ( 1 Tbsp) butter