Potato, broccoli and vegetable flan
calories: high
category: vegetables
cost: medium
difficulty: medium
preparation time: 100
Ingredients
Broccoli 800 gr.
Potatoes 500 gr.
Onions 200 gr.
Zucchini 200 gr.
Button mushrooms 200 gr.
Bread slices 4
Bacon 50 gr.
Emmental cheese 100 gr.
Eggs 1
Parmesan cheese 100 gr.
Extra virgin olive oil as required
Salt to taste
Pepper to taste
Nutmeg a pinch
Chilli a pinch
Butter as required
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Potatoes 500 gr.
Onions 200 gr.
Zucchini 200 gr.
Button mushrooms 200 gr.
Bread slices 4
Bacon 50 gr.
Emmental cheese 100 gr.
Eggs 1
Parmesan cheese 100 gr.
Extra virgin olive oil as required
Salt to taste
Pepper to taste
Nutmeg a pinch
Chilli a pinch
Butter as required
See our
Wine Tips
for your meals
Preparation Wash the broccoli and separate the heads. Cook the broccoli and potatoes separately. Pass the broccoli through a vegetable mill, then put them into a pan with a little oil. Season with a pinch of nutmeg and a little chilli.
Pass the potatoes, add the egg and season with the Parmesan cheese, nutmeg and salt. Add a part of this puree to the broccoli puree.
Slice the onion finely and brown it in a little oil and butter adding the bacon, mushrooms and zucchini a little at a time. Season with salt and pepper and cook for about 3 minutes.
Grease an oven mould with butter and along the edge arrange the green puree, then the white one and lastly fill the centre with the vegetables alternating them with slices of bread and pieces of cheese.
Cover and cook in bain-marie in a 200° oven for an hour. Let it rest for about half an hour before removing it from the oven. The Chef's tips This flan may be served with a hot tomato sauce. Curiosity Research at the John Hopkins University reveals that sulforane, a substance present in broccoli, may be used to protect your skin from dangerous sun rays.
Pass the potatoes, add the egg and season with the Parmesan cheese, nutmeg and salt. Add a part of this puree to the broccoli puree.
Slice the onion finely and brown it in a little oil and butter adding the bacon, mushrooms and zucchini a little at a time. Season with salt and pepper and cook for about 3 minutes.
Grease an oven mould with butter and along the edge arrange the green puree, then the white one and lastly fill the centre with the vegetables alternating them with slices of bread and pieces of cheese.
Cover and cook in bain-marie in a 200° oven for an hour. Let it rest for about half an hour before removing it from the oven.
