Savoy Cabbage Casserole with Carrot Mousse

-Salt, Pepper Yield: For The Carrot Foam -Salt, Pepper Pepper.

Blanch the cabbage in salted water for 15 minutes. Then drain it, remove the stalk and mash it. Whisk the puree well with the eggs, season with salt, pepper and nutmeg. For each unit, grease an ovenproof dish with light butter or butter and pour in the savoy cabbage puree. Cook in a bain-marie for about 30 minutes.

In the meantime, peel the carrots and boil them in salted water until soft. Then mash and lightly acidify with juice of one lemon.

Season with salt, pepper and sugar, add crème fraîche and stir well.

Then heat, pour over savoy cabbage casserole form and bring to the table as hot as possible.

Our tip: Use young, tender carrots!

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