Carrot Pudding with Cress Sauce

Cut the cleaned carrots into slices. Steam with salt, sugar and nutmeg (freshly grated) in water for 15 minutes in a closed saucepan. Puree and add whipped cream.

Separate the eggs, fold in the egg yolks. Whip egg whites to stiff peaks and gently fold into carrot mixture.

Butter a baking dish and sprinkle with breadcrumbs. Pour in the mixture and cook in a preheated water bath at 150 °C for 45 minutes.

For the sauce, pour boiling hot water over the cress, then cold water on the spot. Chop very finely and mash with egg and mustard. Drizzle in the oil, stirring until the sauce is creamy. Season with salt, pepper and juice of one lemon.

Turn out the pudding and pour the sauce over it.

Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!

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