Carrot and fennel flan
Instructions
Clean the carrots, boil, halve the butter flavour, then cover with half the milk, do absorb and blend it all.
Proceed the same way with the fennel.
Prepare the bechamel, add grated cheese and divide into two bowls.
In a mixed mashed carrots, in the other the fags.
At the end add a yolk in each.
Whip the egg whites until foamy, and blend in equal proportions to two compounds.
In a buttered Pan pour in alternating layers the two mashed up availability of ingredients.
Bake in a water bath in a preheated oven at 180 degrees and take care that the water does not reach the boil, but sobbolli.
After 40-50 minutes put a stick in the flan if they dry out you can remove the Pan from the oven.
Before you unmould on serving dish, let stand 10 minutes the pudding.
You can serve this mixture also as original start lunch in place of rice or pasta.
Ingredients and dosing for 6 persons
- 500 g of carrots
- 6 fennel small
- 40 g of butter
- 1 glass of milk
- 2 eggs
- 4 tablespoons of grated cheese
- Bechamel
- Salt