Roasted Vegetable Flan with Herbed Sauce – A Savory Delight for Dinner
Roasted Vegetable Flan is an elegant and flavorful dish that combines the wholesome goodness of roasted vegetables with a creamy, herbed sauce. This savory flan is a perfect dinner option, especially for eggetarians looking for a meal that is as nutritious as it is delicious. Flans, typically known for their sweet variations, take on a savory twist in this recipe, offering a soft, custard-like texture that’s rich in proteins, vitamins, and minerals.
Perfect for weeknight dinners or special occasions, this Roasted Vegetable Flan is paired with a luscious herbed sauce that elevates the dish even further. Each bite is a balance of soft roasted vegetables, seasoned just right with aromatic spices, and enveloped in a rich, velvety sauce. This recipe is ideal for those seeking a healthy yet satisfying dinner option with a touch of elegance.
Roasted Vegetable Flan Recipe: A Step-by-Step Guide
Cuisine: Italian
Course: Dinner
Diet: Eggetarian
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Serving Size: Serves 4–6
Ingredients for the Roasted Vegetable Flan:
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 1 tablespoon |
| Garlic (finely chopped) | 2 cloves |
| Button Mushrooms (quartered) | 100 grams |
| Green Peas (steamed) | 1/4 cup |
| Carrots (finely chopped) | 1/4 cup |
| Sweet Corn (steamed) | 1/4 cup |
| Black Pepper Powder | 1 teaspoon |
| Paprika Powder | 1/2 teaspoon |
| Nutmeg | 1/8 teaspoon |
Ingredients for the Herbed Sauce:
| Ingredient | Quantity |
|---|---|
| Vegetable Stock | 1/2 cup |
| Heavy Whipping Cream | 1/2 cup |
| Butter (Salted) | 1 tablespoon |
| Parmesan Cheese | 2 tablespoons |
| Egg Yolks | 3 |
| Parsley Leaves (finely chopped) | 1 tablespoon |
| Walnuts (toasted, or pecans) | A handful |
| Salt and Pepper | As needed |
Instructions for Roasted Vegetable Flan:
-
Prepare the Roasted Vegetables:
- Heat the olive oil in a sauté pan over medium heat.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the finely chopped carrots, green peas, corn kernels, and button mushrooms. Cook, stirring occasionally, until the vegetables are soft and most of the moisture has evaporated. The vegetables should be tender but not mushy.
- Season with black pepper, paprika, and a pinch of salt. Stir to combine, then remove from heat. Let the mixture cool slightly.
-
Blend the Flan Mixture:
- Once the roasted vegetables have cooled slightly, transfer them into a blender.
- Add the vegetable stock, heavy cream, butter, egg yolks, salt, and pepper to the blender.
- Blend until smooth, ensuring there are no lumps. The mixture should have a creamy consistency.
- Stir in the toasted walnuts (or pecans) for added texture and flavor.
-
Prepare for Baking:
- Preheat your oven to 180°C (350°F).
- Fill a roasting pan with water (about halfway) to create a water bath for baking. This ensures the flan remains moist while cooking.
- Grease a baking dish or flan mold with butter. Pour the vegetable mixture into the prepared dish.
-
Bake the Flan:
- Place the filled baking dish into the preheated oven, resting it in the prepared water bath.
- Bake for 45 minutes to 1 hour, or until the flan is set. To test doneness, insert a wooden skewer or toothpick into the center; it should come out clean when the flan is fully cooked.
- Once done, remove from the oven and let it cool for a few minutes.
-
Make the Herbed Sauce:
- While the flan is baking, prepare the herbed sauce.
- In a small saucepan, combine the vegetable stock and heavy whipping cream. Bring to a simmer over medium heat and cook for 5–7 minutes, allowing it to reduce slightly.
- Stir in the butter, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
- Remove from heat and set aside.
-
Serve the Roasted Vegetable Flan:
- Once the flan has cooled slightly, serve it warm or at room temperature.
- Spoon the herbed sauce over each serving, garnishing with additional parsley and a sprinkle of freshly ground black pepper.
Tips for Perfect Roasted Vegetable Flan:
- Roast the Vegetables: Roasting the vegetables before blending helps concentrate their flavors and enhances the texture of the flan. Make sure to allow the vegetables to cool slightly before blending to prevent the flan from being too runny.
- Water Bath for Moisture: Flans benefit from being baked in a water bath. The steam prevents the custard from drying out, ensuring a soft and creamy texture.
- Cheese Options: While Parmesan adds a lovely depth of flavor, you can experiment with other cheeses like Gruyère or Manchego for a different twist on the herbed sauce.
- Vegetable Variations: Feel free to swap out the vegetables according to what you have available. Zucchini, bell peppers, or spinach can be great alternatives to the vegetables used in this recipe.
Pairing Suggestions:
- Fresh & Juicy Chickpea Salad with Fruits & Vegetables: A light and refreshing salad packed with nutrients, which complements the rich flavors of the roasted vegetable flan perfectly.
- Garlic Bread with Herb Butter: A crunchy and aromatic accompaniment, garlic bread is an ideal side dish to balance out the creamy texture of the flan.
This Roasted Vegetable Flan with Herbed Sauce is a perfect choice for a light yet filling dinner. It’s a delightful meal that satisfies the palate while offering a rich blend of flavors. Whether you’re preparing a family dinner or hosting a small gathering, this savory flan is sure to impress with its elegance and taste. Enjoy!
