Colorful Vegetable Flan with Vermouth
The Colorful Vegetable Flan with Vermouth is a unique side dish that will delight everyone’s taste buds. With its delicate textures and balanced flavors, it is perfect for adding a refined touch to your meals. The combination of various vegetable purées – carrots, broccoli, cauliflower, and celery – not only offers a beautiful palette of colors but also a range of essential vitamins. By integrating dry vermouth, this recipe lends a subtle originality that enhances every bite. Whether for a family dinner, a meal with friends, or a special event, this flan reheats easily and presents beautifully in slices. Don’t hesitate to pair it with a light and warm tomato coulis for a delightful marriage of flavors that will delight your guests. Very simple to make, this flan is a perfect solution to showcase vegetables while varying your culinary pleasures. In short, as an appetizer, a side dish, or even a main course, the Colorful Vegetable Flan is sure to win unanimous acclaim.
- Preparation time: 20 min + 15 min
- Cooking time: 30 mn
- Servings: serves 6 people
- Difficulty: Medium
Ingredients
- - 200 g of frozen carrot, broccoli or cauliflower, or celery purée
- - 6 whole eggs
- - 150 g of thick crème fraîche
- - 3 tablespoons of dry vermouth
- - 30 g of butter
- - 3 pinches of grated nutmeg
- - Salt and pepper to taste
Preparation
1. For each purée: The day before, use a double boiler to thaw the vegetable purée.
2. Gradually incorporate 2 eggs, 50 g of crème fraîche, 10 g of butter, and 1 tablespoon of vermouth into the purée.
3. Season with nutmeg, salt and pepper.
4. Grease a loaf pan (be sure to harmonize the colors of the vegetables: carrot, celery, broccoli). Pour the first mixture into the bottom of the pan and place it in the refrigerator to set.
5. Add the second purée on top of the first one and return it to the refrigerator.
6. Finish with the third purée.
7. Bake the flan in a water bath for 30 minutes in a preheated oven at 180°C (Th 7). Let cool.
8. Cover the pan with plastic wrap and refrigerate until the next day.
9. 15 minutes before serving, unmold and gently reheat in the microwave.
10. Cut into slices and serve with a lightly spiced warm tomato coulis.
