Carrots in béchamel sauce

A recipe from France: The Cookbook

Preparation: 15 minutes

Cooking: 30 minutes

Serves: 6 people


600 g (1lb 5oz) carrots

1 quantity béchamel sauce

1 egg yolk


Prepare and cook the carrots.

Prepare the bêchamel sauce and whisk in the egg yolk.

When ready to serve, coat the carrots with the sauce.