Not Cod with Cream

In a large nonstick skillet, pour olive oil and finely chopped garlic cloves.

Let them begin to bubble and add the 2 sliced leeks (including the green part too) and the 2 julienne or grated carrots.

Let it simmer for about 15-20 min until the vegetables are tender.

In the end, season with the black pepper to taste.

To make the puree, bake the potatoes and mash them.

Wrap the mashed potatoes with the cream, sauteed vegetables and season with a dash of nutmeg.

Pour this preparation into a pyrex. Spread the eggless mayonnaise and grill for a few minutes or until golden brown.

It is soon to serve.