Remove the carrots from leaving only 7-8 cm, rinse them and play them with the paddle.
In a bowl, prepare an emulsion with oil, half a teaspoon of salt, a pinch of black pepper and aromatic herbs.
Brush the carrots with the emulsion and place on a baking sheet of oven paper.
Cook in a ventilated oven at 200 ° for about 30 minutes, turning the vegetables half-cooked. Take it out of the oven and place it on a serving dish.
In the meantime, put a half cup of milk in a pot, a butter nut, the peeled and peeled Gorgonzola and the nutmeg. When the Gorgonzola is loose, adjust salt and pepper. Cook for a few minutes with a sweet flame. Pour Gorgonzola cream on carrots and sprinkle with pumpkin seeds.