Carrot flans

By Giuseppina Mabilia

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Carrot Pickle (Gajar Ka Achar)

Pollock curry Shepherd's pie

Ingredients

400 gr of carrots
4 eggs
15 gr grated fresh ginger
3 tablespoons extra virgin olive oil
fleur de sel guerande
400 gr of beef tomatoes, ripe
basil
Sichuan pepper

Details

servings 4
Level of difficulty Easy
Preparation time 45mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

Wash the carrots, cut into slices and let them steam for about 10 minutes. They should be tender.

Step 2

Place the warm carrots in a blender, add a pinch of salt, a tablespoon of oil, grated ginger and eggs. Mix very fine. Heat the oven to 160 °.

Step 3

Butter ramekins (4 large or 8 small), pour in the carrot puree, put them in a baking tray and add water in the tray until the ramekins are half immersed in the water to make a bain-marie. Place the tray in the oven. Bake for half an hour.
To see if it's cooked, press on the flan with a finger: it must be firm. Remove them from the oven and leave them to cool in the tray.

Step 4

Peel the tomatoes, remove the seeds, cut them into chunks, blend with the remaining oil, salt and a handful of basil.

Step 5

Cover the bottom of the plates with the raw tomato sauce, place the flans in the middle, sprinkle with some basil leaves and some freshly ground pepper and a drop of oil.