Red Pepper and Potato Flans
| Preparation: | 25 min |
| Marinating/Waiting: | 6 h |
| Cooking: | 1 h 10 min |
| Total: | 7 h 35 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | pommedeterreQuebec.com |
Recipe ingredients
- 2 medium potatoes, peeled
- 1/2 cup (125 mL) 2% milk
- 4 Irresistibles eggs*
- Salt and white pepper to taste
- 1/2 red or green pepper, finely diced
- 5 tsp. (25 mL) chopped fresh coriander
- 1 red pepper, cut up
- Sufficient quantity, chicken broth* or water
Preparation
Boil potatoes in a pot of salted water.
Drain and reserve cooking water.
Preheat oven to 400°F (205°C).
Mash potatoes with a potato masher or ricer. Stir milk into potatoes, adding cooking water as needed to make 2 cups (500 mL).
Beat eggs and stir into potatoes.
Season potatoes. Stir in diced red pepper and chopped coriander.
Spoon mixture into 1/2-cup (125-mL) ramekins.
Bake in a water bath that reaches halfway up the sides of the ramekins for 40 minutes or until flans rise slightly in the. Remove ramekins from water bath.
Put cut up pepper in a small pan, add chicken broth or water to cover, and cook until soft. Reserve cooking water.
Purée cooked pepper in the food processor, adding cooking water as needed until coulis is smooth but not runny.
Adjust seasoning and strain through a sieve to remove skin.
For a cold first course, refrigerate flans and red pepper coulis for 6 hours.
For a hot first course, turn out flans and reheat them in the microwave; coulis must also be hot.
Suggestion
The flans can be served, without the coulis, as a side dish with meat.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account