Vegetable flan with herb sauce

Vegetable flan with herb sauce

Total: 1 hr 10 Min. | Active: 30 Min.
Nutritional value / people: 204 kcal
, Fat: 18 g
, Carbohydrate: 4 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Vegetable flan

2 dl vegetable bouillon
80 g leek, very finely chopped
80 g celeriac, cut into approx. 2 mm cubes
40 g carrots, cut into approx. 2 mm cubes
1 ¼ dl full cream
2 fresh eggs
1 tbsp parsley, finely chopped
¼ tsp salt
a little pepper
a little nutmeg


100 g sour single cream
2 tsp chives, finely chopped
2 tsp parsley, finely chopped
salt and pepper to taste
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4 ramekins, each approx. 150 ml, greased.

How it's done

Vegetable flan

Bring the stock to the boil in a pan, add the vegetables, reduce the heat, cover and simmer for approx. 3 mins., transfer to a bowl along with the liquid, leave to cool. Combine the cream, eggs and parsley, season, pour over the vegetables. Divide the mixture between the prepared ramekins, cover them individually with foil.

To bake

Place the ramekins on a cloth in an ovenproof dish. Fill the dish two-thirds full with water, place the dish on a tray. Cook the flans for approx. 40 mins. in the lower half of an oven preheated to 170°C. The mixture should be ever so slightly soft to the touch. Remove the tray from the oven, remove the ramekins from the water, leave to stand for approx. 5 mins. Remove the foil, allow to cool slightly.


Whisk together the single cream and herbs, season.

Using the tip of a knife, carefully separate the flan from the edge of the ramekins and tip out onto plates. Serve with the sauce.

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