https://westgold.com/
Difficulty
Easy
Prep time
20 minutes
Cook time
30 minutes
Serves
4
Gluten Free
Ingredients:
1/2 head broccoli into florets
1/2 fennel bulb, sliced
Handful sliced leeks
8 baby carrots, peeled
0.9 oz butter
1T chopped rosemary
5 eggs
1/3c cream
1 large carrot
3.52 oz blue cheese
3.52 oz ricotta
Salt and pepper
Method:
Preheat oven to 356 degrees F.
Melt the butter in a frypan and add the leeks, fennel, broccoli and baby carrots, cover and sweat for 5 mins.
Mix together the eggs, cream & herbs. Season with salt and pepper.
Line 4 jumbo muffin tins with baking paper.
Peel the large carrot and slice 4 thin, long slices using a mandolin. Place the sliced carrot against the paper in the lined muffin tin.
Spoon the vegetable mixture into the tins, reserving the baby carrots for the top. Dot around the ricotta.
Pour over the egg mixture and crumble over the blue cheese.
Top with baby carrots and sprigs of rosemary.
Bake for 25-30 mins.
Remove from the tin and discard the paper. Serve with fresh salad greens and your favorite chutney.
How many stars would you give this recipe?
No other reviews submitted yet, but you could be the first!