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Ingredients
Broccoli Flan with Turkey
- Ingredients
- 1 Broccoli
- salt
- 1 carrot
- 150 grams small Vine tomato
- 1 Tbsp butter
- 300 milliliters Chicken broth
- 100 milliliters Whipped cream
- white, fresly ground peppers
- 2 eggs
- 200 grams Turkey
- 1 Tbsp Canola oil
Rinse broccoli and cut into florets, chop stalk. Blanch broccoli florets in boiling salted water for about 2 minutes. Rinse in ice water and drain. Peel carrot and cut lengthwise into slices. Blanch in boiling salted water for about 2 minutes and rinse in cold water. Rinse and halve tomatoes.
Heat butter in a saucepan and saute chopped broccoli stalk, stirring. Deglaze with chicken broth and cook, covered, for about 10 minutes on low heat. Add cream and puree in a blender. Season with salt and pepper. Cool slightly and add eggs.
Rinse turkey, pat dry and chop. Heat canola oil in a pan and briefly brown meat on all sides. Place broccoli and cream mixture into 4 small casserole dishes. Top with broccoli florets, carrot, tomatoes and turkey in a face pattern and bake in preheated oven at 160°C (approximately 325°F) for about 20-25 minutes. Remove from oven and serve.