Recipe: Flan with Three Vegetables

Name: Flan aux trois légumes
Prep time: 20 min
Cook time: 125 min
Total time: 145 min
Yield: 4 portions
Ingredients: 250 g de carottes épluchées300 g d'épinards en branches épluchés et lavés a 3 eauxles sommités d'un 1/2 chou-fleur3 jaunes d'oeufs70 g de beurre60 g de parmesan râpésel et poivre

By Bouchra ★ ★ ★ ★ ★ 4.3/5 (12 reviews) Starters

Prep 20 min

Cook 125 min

Total 2h25

Servings 4 serv.

Ingredients for 4 servings

250 g of peeled carrots
300 g of fresh spinach, peeled and washed three times
florets from 1/2 head of cauliflower
3 egg yolks
70 g of butter
60 g of grated parmesan
salt and pepper

Step-by-step directions

1- Cook each vegetable separately in a steamer. (20 minutes)

2- Chop the spinach, then sauté it for a few minutes over high heat with 20 g of butter, season with salt and pepper then chop the cauliflower and carrots as well. Sauté them separately in the same way as the spinach.

3- Let the three purées cool, then add to each: 1 egg yolk and 1/3 of the grated parmesan. Mix well.

4- Butter four small molds. Line the bottom with four discs of aluminum foil. Butter again. Distribute in each mold while layering the spinach, carrot and cauliflower purées. Cover with plastic wrap.

5- Cook the vegetable flans in a steamer for 45 minutes. (in the oven in a water bath for 30 minutes).

6- At the end of cooking, unmold the flans onto a serving plate or individual plates, and gently remove the aluminum discs. Serve immediately.

Chef Patrick's Comment

As you have seen, I reformatted your recipe without changing your ingredients, but for example Teflon or Flexipan molds allow the small flans to unmold more easily.

Carottes Flans salés Épinards Flans aux légumes Chou-fleur Flan