Carrot & celery flan (made with juicer pulp)
If you make a fresh vegetable juice (carrots, celery, radish etc) you can use the leftover pulp for browned vegetables, or in an omelette or in a savoury flan like this one. First of all, make yourself a healthy, vitamon-packed veggie juice and set the pulp aside. I asked my friends from Tour de Fork to taste this dish and, from the advice they gave me, the version I’m about to share with you was created. This recipe is very simple to prepare and can be enriched depending on the ingredients you have at home, such as nuts, cheese or ham (for non-vegetarians).
Vegetable pulp (quantity from 2 cups of vegetable juice)
200g of plain flour
2 boiled potatoes
1 onion Olive oil, extra-virgin
Salt & pepper
Make the pastry by mixing together 200g flour with 100g butter, 70g cold water and a pinch of salt. Make a ball, wrap the dough in a cloth and let it rest for 30 min in the fridge. In the meantime, chop the onion, and brown it in a pan on a low heat with a tablespoon of olive oil. Add the pulp and fry for 5 minutes. Add salt and peper to taste, remove from heat and allow to cool until tepid. Add the peeled and mashed potatoes, the eggs, a few tablespoons of grated cheese and the nutmeg. Then roll out the pastry dough in a pan of about 20 cm diameter. Make holes with a fork all over the base and then spread the vegetable mix over the pastry. Bake in the oven at 180° for 30 mins. Serve immediately.
Recommended wine (Cinzia Piatti)
A wine from the Alto Adige region with balanced body and nose is the ideal wine for this dish: I’ve chosen the “Gewürztraminer Atagis Val d’Isarco Doc di Loacker”, a full-bodied, round white wine that brings out the suble flavours of the vegetables used in this recipe. Loacker Schwarhof is an organic wine company from Bolzano, founded almost thirty years ago and certified Bios. Produces both good whites and reds, about 100.000 bottles a year and also has a holding in Tuscany. Price: approx. 15 euro.