• 

  water

  1600 g
• 

  waxy potatoes fitting through hole in mixing bowl lid

  800 g
• 

  carrots cut in pieces (4 cm)

  700 g
• 

  green peas, fresh or frozen

  250 g
• 

  butter in pieces, plus extra for greasing

  30 g
• 

  eggs

  2
• 

  egg yolks

  2
• 

  salt

  ¾ tsp
• 

  ground pepper

  ¼ tsp
• 

  ground nutmeg

  3 pinches

Béchamel

• 

  butter cut in pieces

  40 g
• 

  milk

  500 g
• 

  flour

  40 g
• 

  salt

  ¾ tsp
• 

  ground pepper

  ¼ tsp
• 

  ground nutmeg

  3 pinches
• 

  fresh parsley chopped, for garnishing

  ½ bunch