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Have you ever tried the thistle flan?


Carrot and thistles flan

Among the most creative second courses you can propose are carrot flans with thistles: perfect in a vegetarian and delicious menu.

If you are looking for simple and quick recipes but at the same time original , we offer you the carrot flans with thistles. These are vegetarian pies made with a puree of carrots and then proposed with a side of fried thistles . They will be the joy of your lunch, especially if you have friends and relatives who don’t like meat too much. Preparing them is easy : let’s see how to do it with Primo Chef’s quick and simple recipe.

Carrot and thistles flan
Carrot and thistles flan

Preparation of thistle flans

  1. Start cleaning the thistles, cut them into strips and boil them in water for 30 minutes. When they are tender and you can skewer them with a fork, you can drain them and remove the fillets from the thistles.
  2. Meanwhile, peel the carrots, then cut them into strips. Boil them in salted water for about 10 minutes , until they soften but not too much.
  3. Once the carrots have been drained, melt the butter in a pan and then let them flavor.
  4. Separately , soften the breadcrumbs in the milk and then squeeze it.
  5. Now you can purée the carrots and the crumbs with the hand blender. Add the spices, eggs and grated cheese to the mixture.
  6. Grease some molds for small flans with extra virgin olive oil: sprinkle with breadcrumbs and then pour the mixture.
  7. Bake at 180 ° C for about 20 minutes , at the end of which you can turn your flans over on the plate.

For other vegetarian recipes, find out all about thistles (how to clean them, cook them and many preparations)!

storage

Keep these flans for a maximum of 1-2 days in the fridge, well covered with cling film. We do not recommend freezing in the freezer.


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