Spinach-Pumpkin Flans

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Spinach-Pumpkin Flans
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
For the spinach
200 grams Spinach
1 garlic
2 eggs
100 milliliters milk
5 tablespoons breadcrumbs
3 tablespoons freshly grated Parmesan
Nutmeg
salt
freshly ground peppers
For the pumpkin
200 grams Pumpkin
2 teaspoons Pumpkin seed oil
1 tablespoon lemon juice
50 milliliters dry white wine
60 milliliters Vegetable broth
salt
freshly ground peppers
cayenne pepper
1 egg
For serving
4 Soufflé dishes (ramekins)
butter (for ramekins)
parsley
How healthy are the main ingredients?
PumpkinSpinachParmesanPumpkin seed oilgarlicegg

Preparation steps

1.

For the spinach: Rinse and trim spinach. Cook in a pan with a little boiling salted water, stirring occasionally, until wilted. Drain spinach, rinse, squeeze out liquid with hands and chop finely. Peel garlic and chop finely. Mix together eggs, milk, spinach, garlic, breadcrumbs and Parmesan. Season with salt, pepper and nutmeg.

2.

For the pumpkin: Cut pumpkin flesh into small cubes and cook until soft in hot oil. Deglaze pan with lemon juice, wine and broth, simmering on low heat for about 20 minutes. When soft, puree pumpkin and season well with salt, pepper and cayenne pepper. Let cool slightly and stir in egg.

3.

Butter 4 ramekins or other small baking dishes.

4.

Fill each ramekin halfway with spinach mixture, top with pumpkin puree and then remaining spinach mixture.

5.

Preheat oven to 180°C (approximately 325°F). Place ramekins in a baking dish. Pour in hot water to reach halfway up sides of ramekins. Place in oven and bake for about 30 minutes until flan is set.

6.

To serve, loosen flan from edges of molds with a sharp knife. Invert onto plates. Garnish with parsley and serve with a salad, if desired.