Blanch the milks briefly in boiling water. Remove the skin, cut the milks into pieces and roast them briefly in warm butter.
Peel carrots and cut into 5 cm long sticks. Crush mustard seeds in a mortar. Boil water, mustard seeds and butter, season and add carrots. Cover and simmer gently for 10 minutes.
Drain the liquid and cook with the cream and mustard to a creamy sauce. Season to taste.
Add the sauce with the milk to the carrots and simmer for 5 minutes. Chop the chives and add.
Our tip: Always use fresh chives if possible!
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