Carrot Flan

Clean the carrots, rinse and cut into slices. Cook in vegetable broth until tender, drain and mash. Now whisk with crème fraîche and eggs and season with salt, pepper and a pinch of nutmeg. Put the mixture into buttered ramekins and cook in a bain-marie at 175 degrees for 25 minutes. Turn out of the ramekins and bring to the table garnished with tarragon. Goes well with poultry dishes.

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