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Pastry · Recipe No. 218

Carrot Flan

Carrot Flan made with spring greens, onion, butter and egg. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Blanch greens and refresh.

  2. Cut off stems and any large veins.

  3. Line a 15cm flan tin, with sufficient overlap to cover.

  4. Sweat onion in butter, beat egg, cream, cumin and seasoning together then add onion and grated carrot.

  5. Mix well spoon into lined flan dish.

  6. Cover with overlapping leaves and wrap in foil. Place in bain marie or cook in steamer for 45 mins.

  7. Turn out and cut into wedges.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Fruit & veg

Dairy & eggs

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR218”.