Pea and Carrot Flan

Course: Vegetarian

Cuisine: Italian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 335kcal

Author: Andrea Soranidis

These pea & carrot flan can also be served as a showstopping vegetarian entrée for a fancy dinner, as well as a simple colorful way to make your kids ( and grownups!) eat 2 portion of their 5 a day.

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Ingredients

200 g frozen peas
200 g carrots finely chopped
100 g ricotta cheese
2 tablespoon Parmesan cheese
2 large eggs beaten until light and frothy
2 tablespoon almond flour
1 tablespoon fresh thyme or mint leaves
Extravirgin olive oil for brushing
salt and pepper to taste

Instructions

Preheat oven to 150Cfan/170C/325F.
Quickly boil both carrots and peas in two separate pots of lightly salted boiling water.
Drain under cool running water, then pat dry.
In a food processor blend cooked carrots until smooth, then add in half the ricotta and thyme, 1 tablespoon parmesan cheese, 1 tablespoon almond flour and 1 beaten egg. Season with salt and pepper and transfer into a bowl.
Clean the food processor and fold the cooked peas in, then add the remaining ricotta, almond flour, parmesan, thyme and beaten egg. Season to taste.
Spray with oil a non-stick muffin pan and fill the molds by half with the carrots mixture. Fill to the top with the pea mixture.
Arrange the muffin-tin on a large roasting tray filled with hot water by ⅔, to make the bain-marie.
Bake in the oven for about 30 mins or until set. Allow to cool slightly before removing the flans from the tins.
Turn the flans upside down on a serving plate and serve. Enjoy!

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