Summary

Ingredients

• 250 g carrot (s)
• 3 shallot (s), finely diced
• 1 tablespoon butter
• 2 tablespoon water
• salt and pepper
• sugar
• nutmeg
• 2 egg (s)
• 200 g whipped cream, which 2 tablespoon, rest for the sauce
• 1 teaspoon lemon juice
• Fat, for the molds

For the sauce:

• 1 shallot (s), finely diced
• some butter
• Cream, the rest the flan
• liter ⅛ vegetable stock
• 2 tablespoon chives, cut into small rolls

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Instructions

1. Peel the carrots, rinse, cut into thin slices. Sauté the shallot cubes in the butter, add the carrot slices, sauté briefly, add a little salt and two tablespoons of water. Cook on a low heat with the lid on for about 15 minutes.
2. Let cool a little, add two tablespoons of cream, eggs and lemon juice, puree everything. Season to taste with salt, pepper, nutmeg and sugar.
3. Grease four flan molds well, pour in the carrot mixture. Cut circles in the dia of the molds out of baking paper. Place the paper on the carrot mixture, this will prevent it from drying out. Cook in the microwave at 400 watts for six minutes.
4. Since the setting can vary, just like with the ovens, it is advisable to do a cooking test (stick test) the first time after five minutes so that the flan does not get too dry.
5. For the sauce, sauté the shallot cubes in butter, add the remaining cream and vegetable stock. Reduce creamy over high heat, pour through a fine sieve. Season to taste, fold in the chives.
6. Turn the carrot flan out of the mold onto a serving plate and carefully remove it from the side walls of the mold with a sharp knife. Pour the chives sauce over them.
7. The carrot flan can be served as a starter or as a vegetable side dish with or without sauce.