Carrot Flan is a STRANGE recipe and a highly economical one! It is on the precipice of a savoury and sweet dish, it could be either with the addition of other ingredients. For instance if I had added extra sweetener and some cocoa powder, I’m confident this would have made an excellent chocolate pie. I may try that one day.

This recipe was from Ambrose Heath’s, “Vegetables for Victory”. I made the flan case from a standard shortcrust pastry recipe (with a little less fat) and lightly blind baked this in the oven before filling this with the pureed carrot. I didn’t have enough sliced carrot to overlap the rings on the top but hey ho, you get the drift.

Serves 4-6

Ingredients

• Several large carrots
• Salt and pepper (if you want it as a savoury dish)
• 6-8 oz shortcrust pastry ( 6 oz plain flour, 2-3 oz of margarine, salt, cold water to bind)

Method

• Line a flan dish with the pastry and blind bake at 180 C
• Once baked add the pureed carrot and fill the case placing cooked sliced carrots on the top and glaze with the liquor from boiling the carrots or with some melted margarine.
• Place back into the oven for another 10-15 minutes

C xxxx