Peel the carrots and cut into thin slices. Remove the stalks from the zucchinos, cut them into slices and divide the mushrooms into coarse pieces. Clean the sugar snap peas.
Melt the butter in a frying pan and sauté the carrot slices in it over medium heat. Add the prepared vegetables and cook for about 8 to 10 minutes until soft.
Season with the bouillon cube and curry. Mix the whipped cream with the water, the egg yolks and the millet flakes. Stir the cream sauce into the vegetables, bring everything to the boil briefly and sprinkle with the herbs.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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