Broccoli, carrots and zucchini clafoutis (mini clafoutis aux legumes)

Really I dont know why sometimes the days really fly, the seasons and all pass very fast,here we are already in Autumn although still is hot.

Of course nights and mornings are really more cold and I love it but sometimes you do not know how dressed.

In case someone missed me I was more than a week without internet or wifi, not only could not do any post, (with my phone reviewed some sites) could not do anything in the bank or see my virtual library. Well, fortunately internet came back yesterday afternoon.

This recipe of vegetable clafouti is really good but also light and nice to any season and you can make with others veggies, simple and delicious.

Thinking of those who are in the spring. I also noticed that Easter is very close and I am preparing a post.
Is nice to be here again.
A hug to everyone and a lot of love

Source : Cuisine AZ

Print recipe

Broccoli,carrots and zucchini clafoutis

Ingredients
(4 servings)

For clafouti cream

200 grams all purpose flour
3 eggs
2 cups milk

Veggies

1 zucchini2 tomatoes
200 grams broccoli sliced
top cut in small florets
2 carrots
oil
salt and pepper
100 grams cream cheese
or goat cheese

Method

Preheat the oven to 180°c (350 ° F)
Peel tomatoes, carrots, zucchini and cut broccoli in small florets
Cut all in small pieces.

In a skillet fry carrots and tomatoes for 5 minutes with oil. Add a little water and add broccoli, and then cook for 10 minutes.
(add water when it is evaporated)

Add salt and pepper.
In a bowl pour the flour and add the milk and eggs one by one.
Mix well.
Season to taste.
In ramekins divide vegetables and add cream cheese or goat cheese and cover with the sauce.
Bake for 15 to 20 minutes or until are golden brown.

Note:
You can sprinkle parmigiano grated cheese on the top until they will slightly golden.

BTW if someones dont like broccoli (we love here) you can use only carrots zucchini and tomatoes, work so good too.

Clafoutis de zanahorias,zapallito italiano y broccoli

Comments

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