Carrots' Custard tart, Bourbonese style
Flan de carottes à la Bourbonnaise
Ingredients• 600g sliced carrots
• 1 or 2 spoonfuls of flavor • 4 egg yolks • 4 whipped egg whites • 25g butter • Salt, peppercorn, nutmeg |
Directions
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Did you know?
Up until the Renaissance, the wild carrot had a whitish color, a relatively thick skin and a fibrous core. It never was considered a noble food, just like all the other “turnips” (plants that were grown to have their roots eaten). It was a very popular vegetable in the Middle Age, though, as was parsnip, for they were both inexpensive.
Carrot has been progressively enhanced, and some grown species of carrots began to be found on the marketplace. Its orange color only dates back from the 19th century. In the 12th century, everywhere in Europe, even in Scandinavia, the nutmeg, imported by Arabs and crusaders, spread like wildfire and became the second most used spice as early as the end of the Middle Age, only behind pepper, which was and still is number one. Brewers had found in nutmeg one of the main spices for seasoning cervoise, also known as beer, the consumption of which was widespread among men, while women used to prefer to drink nutmeg-flavored wine. |
It's healthy (or not) because...
- Carotts contain a lot of vitamines, so they are healthy. La carotte est particulièrement riches en vitamines (A vitamine) , which hydrate the skin and improve view.
- The eggs bring protides (egg whites) and lipids (egg yolk.) - The nutmeg makes easier the digestión. |
Hints
Rather steam the carotts than cooking them in salty wáter. The soluble vitamines will stay.