Lunchtime MealsMartine Bertin-PetersonProvencal RecipesSide DishTaste: Food & Drink

Carrot Flan a Savoury Side Dish

Are you looking for a side dish that is a little out of the ordinary? Inspired by a recipe in Cuisine et Vins of France this Carrot Flan is easy to make. Perfect for a light lunch serve the flan with a green salad and crusty baguette. Or as a side dish with a protein of your choice.

Carrot Flan Side Dish
Carrot Flan
Print Recipe
Recipe adapted from Cuisine et Vins of France. The flan makes a lovely light lunch, served with a green salad and a crusty baguette. The flan also makes a fine side dish served with a grilled chicken breast or grilled fish. A crisp white wine makes an excellent accompaniment.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
1 hour 15-20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
1 hour 15-20 minutes
Carrot Flan Side Dish
Carrot Flan
Print Recipe
Recipe adapted from Cuisine et Vins of France. The flan makes a lovely light lunch, served with a green salad and a crusty baguette. The flan also makes a fine side dish served with a grilled chicken breast or grilled fish. A crisp white wine makes an excellent accompaniment.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
1 hour 15-20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
1 hour 15-20 minutes
Ingredients
Servings: people
Instructions
  1. Pre-heat the oven to 350 degrees F (180 degrees C).
  2. Peel the carrots and slice them into thin rounds. Melt 3 tablespoons of butter in a medium pan.
  3. Add the sliced carrots, chopped shallot, coconut milk, whole milk and cinnamon. Add salt and pepper.
  4. Cover the pan and simmer the mixture for 20-25 minutes until the carrots are very soft.
  5. Add half of the cilantro, roughly chopped, the last 5 minutes of cooking.
  6. Allow the carrot mixture to cool for about 15 minutes.
  7. Grease six (6) individual ramekins with the remaining 1/2 tablespoon of butter.
  8. Pour the carrot mixture into a blender. Add the eggs and blend thoroughly. Carefully pour the mixture into the individual ramekins.
  9. Prepare a bain marie. Place the ramekins in a large oven proof casserole and add boiling water to come up halfway on the ramekins. Bake for 30 minutes.
  10. Garnish the ramekins with the remaining cilantro sprigs and serve while hot.
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Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy, and is the author of the Bucks County Foodie blog. Born in France and fluent in 5 languages, Martine has traveled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

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