Vegetable Flan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 307 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 200 grams carrots
- 200 grams Kohlrabi
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- soft butter (for molds)
- 2 eggs
- 2 egg yolks
- 150 grams Crème fraiche
- 1 handful mixed Fresh herbs (parsley, chervil, starflower)
- coarse black salt
- 2 Tbsps Sesame seeds
Preparation steps
Peel the carrots and kohlrabi and cut into cubes. Reserve a few kohlrabi leaves for the garnish. Bring the broth to a boil and cook the carrots and kohlrabi for 15-20 minutes until soft. Puree the vegetables with about 100ml (approximately 1/2 cup) of broth. Season with salt and pepper and allow to cool.
Preheat the oven to 180°C (approximately 350°F). Grease 4 ramekins.
Separate the eggs. Mix all the yolks with the crème fraîche and the vegetable puree. Beat the egg whites with a pinch of salt until stiff and fold into the puree. Season to taste and pour into the ramekins. Place the ramekins in a baking dish and fill with hot water to about 3cm (approximately 1 1/2 inches) below the rim. Bake for about 35 minutes.
Rinse the herbs, shake dry and chop coarsely. Season with 1-2 teaspoons black salt, pepper and sesame seeds.
Turn out the flans on plates and sprinkle with the herb and sesame seed mixture. Salt to taste. Garnish with reserved kohlrabi leaves.
