Carrot Flan in Spinach Wrap

Ingredients

• 400 g spinach
• Salt
• butter (for the ramekins)
• 600 g Carrots
• 1 Shallot
• 1 Garlic clove
• 4 tbsp butter
• 100 ml Vegetable broth
• pepper (ground)
• 1 pinch sugar
• 200 ml whipping cream
• 3 eggs
• 3 tbsp grated parmesan
• 50 g semolina
• 4 Baby carrots
• 1 Red Onion
• 1 tsp mustard seeds
• 1 tbsp Olive Oil
• 100 ml Vegetable broth
• 2 tbsp Apple cider vinegar
• 1 tsp Honey

Instructions

1. 1.

   Wash, trim, and blanch the spinach briefly in salted water. Shock, drain, and pat dry. Butter four oven‑proof ramekins (≈8 cm diameter) and line them with overlapping spinach leaves hanging over the edges.

2. 2.

   Peel and slice the carrots. Dice the shallot and garlic finely. Sauté together with the carrots in 2 tbsp hot butter. Season with salt, pepper, and a pinch of sugar; deglaze with vegetable broth. Cover and simmer for about 15 minutes until tender.

3. 3.

   Preheat the oven to 180 °C fan‑forced.

4. 4.

   Remove the lids, let the liquid evaporate, then puree the carrots finely. Whisk cream with eggs and parmesan, fold in semolina and carrot purée, season to taste. Fill the ramekins, top with spinach, dot with butter shards, and bake for about 30 minutes. Cool, then unmould.

5. 5.

   For serving, peel and cut the carrots diagonally. Dice the onion. Sauté mustard seeds in hot oil with carrots; add onions, deglaze with broth and vinegar; season with honey and salt; let cool. Slice the flans and serve with the dressing.