French cuisine · Vegetable Dishes

Vegetable Flan

Delicate vegetable flan made from puréed carrot-broccoli vegetables, egg and cream, set in a water bath.

Ingredients · for 6 servings

• 500 g carrots
• 300 g broccoli
• 4 eggs
• 300 ml cream
• 1 shallot
• 30 g butter
• 50 g Parmesan
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Peel the carrots and cut into thin slices, break the broccoli into small florets and finely chop the shallot; brush six ramekins with half the butter.
2. Sauté the carrots with the shallot in the remaining butter for 5 min, add 100 ml water and cook covered for 15 min, until soft and the liquid has almost evaporated.
3. Meanwhile cook the broccoli in salted water for 5 min until just tender, refresh in cold water and drain very well so the flan sets properly later.
4. Purée both vegetables separately until fine, mix each with two eggs, half the cream and half the Parmesan, and season generously with salt, pepper and nutmeg.
5. Layer the mixtures into the ramekins, place these in a deep dish and pour in boiling water to reach halfway up the sides.
6. Bake at 160 °C for 35-40 min, until the surface is set and a knife blade comes out clean; let rest for 10 min, unmold and serve lukewarm.