Carrots and peas au gratin
Instructions
Cut the pancetta into sticks.
Melt 10 g butter in a pan and fry the bacon.
Peel the onions and chop.
Add the bacon and cook until they begin to Brown.
Do heat the cream in a saucepan.
Add salt and pepper.
Drain carrots and peas, sliced carrots, diced.
Beat the egg yolks in a bowl, pour over the hot cream slowly.
Add the bacon, onions, carrots and peas.
Grease a baking Tin with 10 g of butter and pour in the mixture.
Sprinkle of Parmesan, Gruyere and the rest of the butter.
Place the dish under the grill of the oven and simmer for five to ten minutes until the surface is golden.
Served hot.
Ingredients and dosing for 4 persons
- 1 jar of mixed peas and carrots
- 2 onions
- 40 g of butter
- 100 g of bacon
- 2 egg yolks
- 20 cl of cream
- 2 tablespoons of grated emmenthal cheese
- 2 tablespoons of grated parmesan cheese
- Salt
- Pepper