Fennel-carrot clafoutis
Ingredients :
- 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 :
-
1
Remove the outer leaves from the fennel and put them in a pan filled with salted water.
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2
Peel and cut the carrots into thin strips. Add them to the pan.
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3
Place the saucepan over medium heat and bring to a boil.
-
4
When boiling, reduce the heat to low and simmer for 10 minutes.
-
5
At the end of cooking, preheat the oven to 210°C.
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6
Drain the fennel leaves and the carrot strips in a colander.
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7
Melt the butter in a saucepan over medium heat.
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8
Add the fennel leaves and the carrot strips and fry for 10 minutes, mixing well, until golden brown.
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9
Dissolve the flour in the milk and add it to the preparation, mixing well.
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10
Remove the pan from the heat and let cool.
-
11
Then add the grated cheese, the curry powder and the eggs. Salt and pepper to taste and stir well.
-
12
Butter ovenproof ramekins and pour the mixture into them, nicely distributing the fennel leaves and the carrot strips.
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13
Place the ramekins in a large dish filled with water and bake in a bain-marie for 20 minutes.
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14
Remove from the oven and let the fennel and carrot clafoutis cool on a wire rack.
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15
Enjoy whoursor cold with a seasoned green salad.
Tips
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.
