Mini vegetable flans
Here is a recipe to make mini vegetable flans. A delightful mix of carrots and peas to be served as a starter.
1. Prepare the carrot flan. Peel the carrots and cut into pieces. Melt 45 g of butter in a saucepan. Add the carrots and season with salt and pepper. Cover with water, cook for 15 minutes over low heat.
2. In a bowl beat the eggs with ginger, cumin and curry powder. Add salt. Drain the carrots and blend into a puree. Pour the beaten eggs in. Blend well. Grease 6 moulds with butter, divide the mixture into the moulds and place onto a baking dish. Fill the dish with water until mid-height. Set aside.
3. Prepare the pea flan. Wash and dry the mint and loosen the leaves. Immerse the peas in salted boiling water and cook for 15 minutes. Drain and place them in a mixing bowl filled with the goat cheese, the mint, the cream and the whole eggs. Blend until you obtain a smooth mixture. Season to taste. Grease 6 moulds with butter, divide the mixture into the moulds and place onto a baking dish. Fill the dish with water until mid-height. Set aside.
4. Preheat the oven at 180°C (th. 6). Bake for 45 minutes. Remove the flans from the oven and from the bqking dish and leave them to cool.
5. Sprinkle with cumin seeds and the strips of ginger on top of the carrot flan. Decorate the pea flan with mint leaves. Serve warm.
Photo credit : Sucré Salé
