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Red Pepper and Potato Flans 2013-08-06 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 pommedeterreQuebec.com

5 1 5 5

2 medium potato, peeled 1/2 cup (125 mL) 2% milk 4 egg 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

Red Pepper and Potato Flans

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1 Vote

Gluten-free

servings

0:25

Preparation

1:10

COOKING

7:35

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

2

medium potato, peeled

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Flyer Deals (2)

THE LITTLE POTATO COMPANY ORGANIC CREAMER POTATOES

$4.99 ea.

1.5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

GREEN BEANS

$2.49 ea.

340 g PRODUCT OF U.S.A. MINI CUCUMBERS 397 g PRODUCT OF ONTARIO, CANADA NO.1 GRADE WHITE, RED, YELLOW-FLESHED OR RUSSET POTATOES 5 lb PRODUCT OF CANADA, CANADA NO.1 GRADE

1/2 cup
(125 mL)
2% milk

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Flyer Deals (2)

20 BONUS MILES when you buy 2

LACTANTIA PURFILTRE MILK BEATRICE CHOCOLATE MILK

$4.49 ea.

2 L or ASTRO YOGOURT 650 g, 12 X 100 g SELECTED VARIETIES

20 AIR MILES^® Bonus Miles when buying 2

NATREL LACTOSE FREE OR ORGANIC MILK

$5.99 ea.

2 L SELECTED VARIETIES

4

egg

salt and white pepper to taste

0.500

red or green pepper, finely diced

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Flyer Deal (1)

EXTRA LARGE SWEET GREEN PEPPERS

$2.49 /lb

PRODUCT OF U.S.A. 5.49/kg

5 tsp.
(25 mL)
chopped fresh coriander

1

red pepper, cut up

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Flyer Deal (1)

EXTRA LARGE SWEET GREEN PEPPERS

$2.49 /lb

PRODUCT OF U.S.A. 5.49/kg

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

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Gluten-free recipes

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