Cream of fresh peas and flan and carrots

INGREDIENTS FOR 3 SERVINGS

For the cream:

• 350gr peas 

• 350 g carrots
• 1.5 tablespoons EVO oil
• 1/2 tablespoon sugar
• 35 g grated Parmesan
• 1 whole egg + 1 egg white
• Salt, pepper
• Butter and breadcrumbs for the molds

PREPARATION

• Extract the peas from the pod, then boil them in lightly boiling water. After 25’ drain and cool them in water and ice so that they are cooked. maintain a nice bright green colour.

• the vegetable broth and blend everything with an immersion blender, then heat lightly re the cream, season with salt and pepper and set aside.
• In the meantime, prepare the flan: trim and peel the carrots, put them in a saucepan covered with cold water, add a little coarse salt and cook for about 10 minutes. from the boil.

• Wait for them to dry, then turn off the heat and leave to cool.
• Butter the molds and sprinkle them with breadcrumbs. Beat the egg with the grated Parmesan, purée the carrots to obtain a puree and then mix everything with the eggs and cheese.

Crema of fresh peas and flan and carrots" Width = "250" Height = "333

• Preheat the oven to 180°, distribute the mixture into the moulds, then distribute them on a tray and bake for 25°.
• While waiting, lightly toast the poppy seeds in a pan and set aside.
• After this time the flan should be quite swollen, you can take it out of the oven and remove it from the mould.
• At this point, all that remains is to serve: pour a thin layer of cream of peas on the bottom of the plate, arrange a carrot flan on top and decorate everything with poppy seeds