Recipe Of The Day: Delicious Carrot Custard With Lentils And Zucchini Recipe From Chef James Tahhan

Carrot custard may not sound appetizing, but the recipe by Chef James Tahhan is sounds decadent with cheese, cream and eggs and healthy, as it calls for vegetables and lentils. The recipe is also easy and doesn't require a lot of skill, which is a win-win for cooking novices.

INGREDIENTS

3 carrots
1 cup heavy cream
1 egg
1 leek
3 zucchini
1/2 lb of lentils
4 ounces finely grated Parmesan cheese
Four glass jars of jam (empty)
bay leaves
4 cloves of garlic
croutons

DIRECTIONS

1. In a blender put finely chopped carrots previously boiled with cream and liquefy until carrot unraveling. Then we passed through a fine sieve and add to the mix a yellow of an egg. This mixture divide it between 4 of the glass jars and take them to a baking dish with about two inches of water (double boiler) took a preheated oven at 350 degrees for about 25 minutes.

2. In a separate frying pan fry the leek finely chopped zucchini and two cloves of garlic until soft.

3. To join in the jar, already formed carrot custard add a couple tablespoons of lentils, followed by the sautéed zucchini and above some croutons. Olive oil and serve.

4. Moreover lentils cooked in water with a couple of bay leaves and some garlic cloves.