- 2 fennels
- 4 carrots
- 1 liter of milk
- 3 eggs
- 100 g of grated cheese
- 2 tbsp. flour
- 90g butter
- 1 pinch of curry powder
- salt pepper
Preparation 20 mins
Cooking 30 mins
Remove the outer leaves from the fennel and put them in a pan filled with salted water.
Peel and cut the carrots into thin strips. Add them to the pan.
Place the saucepan over medium heat and bring to a boil.
When boiling, reduce the heat to low and simmer for 10 minutes.
At the end of cooking, preheat the oven to 210°C.
Drain the fennel leaves and the carrot strips in a colander.
Melt the butter in a saucepan over medium heat.
Add the fennel leaves and the carrot strips and fry for 10 minutes, mixing well, until golden brown.
Dissolve the flour in the milk and add it to the preparation, mixing well.
Remove the pan from the heat and let cool.
Then add the grated cheese, the curry powder and the eggs. Salt and pepper to taste and stir well.
Butter ovenproof ramekins and pour the mixture into them, nicely distributing the fennel leaves and the carrot strips.
Place the ramekins in a large dish filled with water and bake in a bain-marie for 20 minutes.
Remove from the oven and let the fennel and carrot clafoutis cool on a wire rack.
Enjoy whoursor cold with a seasoned green salad.
For this fennel-carrot Clafoutis recipe, you can count on 20 minutes of preparation. To learn more about the foods in this Hot Entrees recipe, head over to our food guide here.