Vegetable flan with Pecorino Romano
Vegetable flan with Pecorino Romano. Prepared with Pecorino Romano instead of Parmesan.
Active time30 min
Cooking1 h
Total1 h 30 minResting : 10 min
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Ingredients
- 400 g broccoli
- 150 g carrots
- 300 g béchamel
- 2 eggs
- 80 g Pecorino Romano
Preparation
Preheat the oven to 180 °C. Wash the broccoli and separate it into florets. Peel the carrots and cut them into small cubes.
400 g broccoli150 g carrots- oven
- vegetable peeler
- knife
Cook the carrots in boiling water for 5 minutes, add the broccoli and cook for a further 5 minutes. Drain thoroughly, mash and leave to cool slightly for 5 minutes.
- saucepan
- colander
- fork
Grate the Pecorino Romano. Mix the slightly cooled vegetables with the béchamel, beaten eggs and Pecorino Romano. Pour into a baking tin lined with baking paper.
300 g béchamel2 eggs80 g Pecorino Romano- grater
- mixing bowl
- baking tin
Bake for 40 minutes, until the centre is set. Leave to rest for 5 minutes before slicing.
- oven
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration