PREPARATION

Mix in a bowl 2/3 of the shredded shallots, oat flakes, grated cheese, eggs and half of the broth. Add thyme, salt and pepper to taste and let the mixture stand for 1 hour. Subsequently form the cookies. Add possibly some broth if the mixture is too dry.

Bake until golden brown in oil or butter.

Peel the carrots. Fry the remaining shallots with a sprig of thyme. Add the sliced ​​carrots to it. Stew until the carrots are tender. Season with salt and pepper and additional thyme.

Mix in a bowl the flour, sugar and mustard well. Whisk the milk and egg yolks in a pan and then beat the sugar mixture. Stir in the vinegar and bring under stirring constantly over medium heat to a boil. Reduce heat, taste and add a little sugar or mustard. Keep beating and simmer until the sauce thickens.

Serve the cheese oat pancakes with carrots and mustard sauce.