Carrot and cumin flan with flat-leaf parsley
Carrot and cumin flan with flat-leaf parsley. Prepared with fresh flat-leaf parsley instead of fresh coriander.
Active time25 min
Cooking1 h
Total1 h 30 minResting : 10 min
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Ingredients
- 600 g carrots
- 10 g fresh flat-leaf parsley
- 3 eggs
- 150 g greek yoghurt
- 3 g ground cumin
- 20 ml olive oil
Preparation
Peel the carrots and cut them into rounds. Cook them in a saucepan of boiling water for 20 minutes, until tender. Drain and leave to cool slightly for 5 minutes. Preheat the oven to 180 °C while the carrots cook.
600 g carrots- knife
- saucepan
- colander
- oven
Blend the carrots with the yoghurt, eggs, cumin and 15 ml of oil. Grease 4 ramekins with the remaining 5 ml of oil and spoon in the mixture.
3 eggs150 g greek yoghurt3 g ground cumin20 ml olive oil- blender
- ramekins
Bake for 35 minutes at 180 °C, until the flans are set in the centre. Meanwhile, wash and chop the flat-leaf parsley. Leave to cool slightly for 5 minutes, then sprinkle the flat-leaf parsley over the flans.
10 g fresh flat-leaf parsley- oven
- knife
Allergens
- Eggs
- 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