Two-colored vegetable flan





6 unit


to taste


to taste

Noce moscata

0.5 teaspoons


500 grams


500 grams

Formaggio grattuggiato

50 grams

Farina di frumento tipo 00

40 grams


90 grams

Latte parzialmente scremato

400 grams

Two-colored vegetable flan

Two-colored vegetable flan

pronta in

1 ora



da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con glutine con uova con lattosio

Foto Ricetta Two-colored vegetable flan

The flan is a great way to propose an alternative appetizer: in addition, you also have the advantage of preparing them with a little advance and reheat it briefly in the oven before serving. What I propose today is a flan with spinach and carrots. The spinach I recommend buying them fresh and not in an envelope, as the taste changes dramatically!

Foto preparazione Two-colored vegetable flan

step 1

For 400g of sauce: Let melt the butter-40g-in a saucepan, add the flour-40gr-, stirring the mixture, let it cook for a few minutes, making sure that the flour does not take color.
Foto preparazione Two-colored vegetable flan

step 2

We combine the milk heated -bollente-, we continue to turn, add the salt, pepper and nutmeg. Let cook for about ten minutes, stirring with a whisk.
Foto preparazione Two-colored vegetable flan

step 3

Now let's peel the vegetables: wash the spinach, leaving them to soak with a teaspoon of baking soda to remove the topsoil, we wash well, we raise the roots and stems hardest.
Foto preparazione Two-colored vegetable flan

step 4

We peel the carrots with a vegetable peeler. Cut the carrots into chunks and let's make them steaming along with spinach-but separately-. We chill vegetables and sgoccioliamole, frulliamole separately.
Foto preparazione Two-colored vegetable flan

step 5

We collect the past of two different vegetables obtained in two different bowls, and for each add 3 eggs, 200 grams of sauce, a handful of cheese and we adjust salt and pepper.
Foto preparazione Two-colored vegetable flan

step 6

Imburriamo 10 small molds or one single rectangular mold -in this case, however, it is preferable to coat the paper of oven- mold.
Foto preparazione Two-colored vegetable flan

step 7

We fill the molds before the spinach mixture, then with the carrot: pour very carefully to prevent the two units consisting -the basis of all types of flanged not mix.
Foto preparazione Two-colored vegetable flan

step 8

Bake in oven at 160 ° in a water bath, then let cool and sforniamo. We can serve 10 flan with parmesan cheese fondue or Taleggio cheese.
Foto preparazione Two-colored vegetable flan

step 9

Note the Flea: the changing seasons can replace the vegetables always respecting the proportions: pumpkin flan or cauliflower in winter, lovely in the summer version with peppers and zucchini.

fabbisogno giornaliero (per persona)

Main +

Calories 196.06 kcal n.d.

Fat 12.73 g n.d.

Carbohydrates 11.15 g n.d.

Protein 9.81 g n.d.

Fibers 2.91 g n.d.

Water 151.84 g n.d.

Ashes 2.37 g n.d.

Sugars 4.56 g n.d.

Starch 2.99 g n.d.

Minerals +

Calcium 192.13 mg n.d.

Sodium 298.43 mg n.d.

Phosphorus 192.29 mg n.d.

Potassium 560.48 mg n.d.

Iron 2.25 mg n.d.

Magnesium 62.65 mg n.d.

Zinc 1.63 mg n.d.

Copper 0.16 mg n.d.

Manganese 0.7 mg n.d.

Selenium 14.46 mcg n.d.

Fluorine 3.76 mcg n.d.

Vitamins +

A 128.63 mcg n.d.

A IU 13043.53 IU n.d.

A RAE 750.17 mcgRAE n.d.

B1 0.11 mg n.d.

B2 0.37 mg n.d.

B3 1.09 mg n.d.

B5 0.81 mg n.d.

B6 0.26 mg n.d.

B9 0.0 mcg n.d.

B12 0.4 mcg n.d.

C 17.25 mg n.d.

E 1.94 mg n.d.

B12 added 0.0 mcg n.d.

D 0.79 mcg n.d.

K 248.73 mcg n.d.

Lipids +

Monounsaturated 3.56 g n.d.

Polyunsaturated 1.14 g n.d.

Saturated 6.83 g n.d.

Cholesterol 146.93 mg n.d.

Amino acids +

Phenylalanine 0.51 g n.d.

Isoleucine 0.51 g n.d.

Histidine 0.25 g n.d.

Leucine 0.83 g n.d.

Lysine 0.68 g n.d.

Methionine 0.25 g n.d.

Tyrosine 0.41 g n.d.

Threonine 0.46 g n.d.

Tryptophan 0.13 g n.d.

Valine 0.62 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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