Grain and pea flan with vegetable sauce Duplicate recipe

Appetizer  •  Hot  •  Vegetable

Difficulty: 1/3 - Servings 6 people - Prep Time: 60 min - Cook time: 60 min

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Directions
1.

Put the Parmesan cheese in a blender with 150 g of cream, 4 eggs and the pepper. Blend all the ingredients for about 1 minute then pour into a mold.

2.

For the peas cream: cook the peas in very salty water, so that they do not lose color. Drain and pass them to the blender with a cup of cream. Keep them warm (Bain Marie) until ready to serve.

3.

For the carrot cream: blend the boiled carrots with 3-4 tablespoons of cream and a pinch of salt, then pass the mixture through a fine sieve.

4.

For the béchamel with truffles: brown a tablespoon of butter, add the starch, a cup of cream and the milk and cook for 10 minutes. Pass the sauce through a fine sieve, and then add the truffle (grated very fine).

5.

For the preparation of the dish: take 100 g of peas cream, add 4 eggs and pour this over the preparation already in the mold and yet to be cooked. Bake at 140 ° or Bain Marie for about 1 hour.

6.

Serve hot with the remaining peas cream, the carrots cream and the béchamel with truffles.

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Recipe of Lucy

Inserted 11/03/2014

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