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Red Pepper and Potato Flans https://www.metro.ca/userfiles/image/recipes/flans-pommes-terre-poivron-rouge-coriandre-5706.jpg PT25M PT1H10M PT7H35M
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.
6
2 medium potatoes, peeled 1/2 cup (125 mL) 2% milk 4 eggs 0.500 red or green pepper, finely diced 5 tsp. (25 mL) chopped fresh coriander 1 red pepper, cut up Sufficient quantity, chicken broth or water
Red Pepper and Potato Flans

Red Pepper and Potato Flans

Rate this recipe
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  • Gluten-free
6
servings
0:25
Preparation
1:10
COOKING
7:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    medium potatoes, peeled
  • 1/2 cup
    (125 mL)
    2% milk
  • 4
    eggs

  • salt and white pepper to taste
  • 0.500
    red or green pepper, finely diced
  • 5 tsp.
    (25 mL)
    chopped fresh coriander
  • 1
    red pepper, cut up

  • Sufficient quantity, chicken broth or water
Imprimer ma sélection

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.

Source : pommedeterreQuebec.com

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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