Moekenik, the day care mother of Iris, is associated with a lot of positive memories. One of those is her carrot puree with a poached egg.
Sorry, Moekenik, but I will probably offend the original version and do it my way, knowing that puree reminds me of the afwul hospital meals which I had to eat during my internship J
Take two casserols with salted water. Once the water starts boiling add to nr one 400-500 grams of chopped carrots and a bay leaf, to nr two 400-500 grams of chopped celeriac and a bay leaf. On the moment the vegetables are almost ready, add to both casseroles 200 grams of chopped peeled potatoes.
After being drained add to the orange one : 2 table spoons of chopped fresh parsley, 1 tea spoon of curry powder, 2 chopped garlic cloves, 1 teaspoon of dried thyme, salt and pepper. Use a pestle or another tool to smash the puree. Add some milk and oil or butter to obtain a smooth mixture.
Add to the white one: 2 table spoons of chopped fresh parsley, 1 teaspoon of dried thyme, nutmeg, salt and pepper. Smash and add butter or oil, and a bit of milk to obtain a nice puree.
For puree it’s important to be really tasty!
And now the moment of creativity has come. Find your own way to create a beautiful dish in the two colors. I used a timbal to make two orange central circles and removed them when the celeriac puree was spread around the two circles. Finish with grated breadcrumb and prepare already two little wells. Put in the oven at 180° for 30 mins. A few mins before serving time put a raw egg in each well (it’s important the the egg yolk remains fluid, as Iris explained me ;-)).
800-900 grams of vegetables, 400 grams of potatoes, 2 eggs, a bit of butter and oil, a bit of milk, 1 table spoon of bread crumb… I do admit, we almost finished this dish with two people.
Moekenik, I hope you will be pleased with my version.