500 gram carrot
250 skimmed cream.
2 unpeeled potatoes
1. Boil the carrot in the water with salt for 15 minutes.
2. Make it purée with the mixer
3. Add the cream, one egg, and some pepper into the purée and stir it.
4. Boil the unpeeled potatoes in water with salt.
5. Bake the carrot purée for 30 minutes at 180C.
6. Fry the mushrooms and add the sesame seeds and salt.
7. Slice the cake and garnish with the potatoes and the mushrooms.