Carrot flan with chive sauce

Ingredients for 4 servings:

• 250 g carrot(s)
• 3 shallots, finely diced
• 1 tbsp butter
• 2 tbsp water
• salt and pepper
• Sugar
• nutmeg
• 2 eggs
• 200 g whipping cream, 2 tbsp, rest for the sauce
• 1 tsp lemon juice
• Fat, for the molds
• 1 shallot(s), finely diced
• some butter
• Cream, the rest of the flan
• ⅛ liter vegetable broth
• 2 tbsp chives, in rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easily cooked in the microwave instead of in a water bath

Peel and rinse the carrots, and slice them thinly. Sauté the diced shallots in the butter. Add the sliced ​​carrots, sauté briefly, and add a pinch of salt and two tablespoons of water. Cover and cook over low heat for about 15 minutes. Let cool slightly, add two tablespoons of cream, eggs, and lemon juice, and puree everything. Season with salt, pepper, nutmeg, and sugar. Grease four flan dishes well and fill with the carrot mixture. Cut circles from baking paper the same diameter as the dishes. Place the paper over the carrot mixture to prevent it from drying out. Microwave at 400 watts for six minutes. Since oven settings can vary, we recommend checking for doneness (with a skewer) after five minutes the first time to ensure the flan doesn’t become too dry. For the sauce, sauté the diced shallots in butter and add the remaining cream and vegetable stock. Simmer over high heat until creamy, then strain through a fine sieve. Season to taste and stir in the chives. Turn the carrot flan out of the ramekins onto a serving plate, carefully loosening it from the sides of the ramekin with a sharp knife. Pour the chive sauce over the carrot flan. The carrot flan can be served as an appetizer or, with or without sauce, as a vegetable side dish.