version has been on my dinner menu frequently with rave reviews.
Ah! Eggs are a seasonal theme and a new way to use them is in the sensational soup Avgeolmono. A Greek version of chicken and rice soup thickened with a puree of rice and eggs then seasoned with dill and coriander. It's a new fav.
1 lb carrots peeled and grated
1 parsnip peeled and grated
4 tbls butter
1 cup chicken broth
2 oz heavy cream
salt to taste
Saute grated carrots and parsnip in butter until softened, about 5 minutes. Let cool 10 minutes then transfer to a blender or food processor. Add remaining ingredients and puree' until smooth. Spoon puree into timbal molds sprayed with cooking spray. Place in a roasting pan and add hot water half way up mold. Bake until set about 30-40 minutes. Invert onto a plate and serve hot or cold.