Broccoli Flan with Turkey

Ingredients

• 1 Broccoli
• Salt
• 1 Carrot
• 150 g small strawberry tomato
• 1 EL Butter
• 300 ml chicken broth
• 100 ml whipping cream
• white pepper (ground)
• 2 Eggs
• 200 g turkey meat
• 1 EL Rapeseed oil

Instructions

1. 1.

   Wash the broccoli and cut it into florets. Cut the stem into small pieces. Blanch the florets in boiling salted water for about 2 minutes covered. Shock them in ice water and drain. Peel the carrot and slice it lengthwise. Blanch the slices in boiling salted water for about 2 minutes, then shock in cold water. Wash the tomatoes and halve them.

2. 2.

   Heat the butter in a pot and sauté the finely chopped broccoli stem while stirring. Deglaze with chicken broth and simmer covered over low heat for about 10 minutes. Add the cream and blend until smooth with a hand blender. Season with salt and pepper. Let it cool slightly, then whisk in the eggs. Preheat the oven to 160 °C fan.

3. 3.

   Wash, pat dry, and cube the turkey meat. Heat rapeseed oil in a pan and sear the cubes briefly on all sides. Divide the broccoli‑cream mixture into four portion dishes. Decorate with broccoli, carrot, tomatoes, and turkey as hair, eyebrows, eyes, and mouth. Bake in the preheated oven for 20–25 minutes until set.