Vegetable flan with herb sauce

Total time: 1hr 10m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 204 Kcal, 5g Protein, 4g Carbohydrates, 18g Fat


  • Vegetable flan
  • 2 dl vegetable bouillon
  • 80 g leek, very finely chopped
  • 80 g celeriac, cut into approx. 2 mm cubes
  • 40 g carrots, cut into approx. 2 mm cubes
  • 1.25 dl full cream
  • 2 fresh eggs
  • 1 tbsp parsley, finely chopped
  • 0.25 tsp salt
  • a little nutmeg
  • a little pepper
  • Sauce
  • 100 g sour single cream
  • 2 tsp chives, finely chopped
  • salt and pepper to taste
  • 2 tsp parsley, finely chopped
  • Utensils
  • 4 ramekins, each approx. 150 ml, greased.

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  • Vegetable flan

    Bring the stock to the boil in a pan, add the vegetables, reduce the heat, cover and simmer for approx. 3 mins., transfer to a bowl along with the liquid, leave to cool. Combine the cream, eggs and parsley, season, pour over the vegetables. Divide the mixture between the prepared ramekins, cover them individually with foil.
  • To bake

    Place the ramekins on a cloth in an ovenproof dish. Fill the dish two-thirds full with water, place the dish on a tray. Cook the flans for approx. 40 mins. in the lower half of an oven preheated to 170°C. The mixture should be ever so slightly soft to the touch. Remove the tray from the oven, remove the ramekins from the water, leave to stand for approx. 5 mins. Remove the foil, allow to cool slightly.
  • Sauce

    Whisk together the single cream and herbs, season. Using the tip of a knife, carefully separate the flan from the edge of the ramekins and tip out onto plates. Serve with the sauce.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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