200 g of peeled potatoes
200 g of carrots, cut into pieces
100 g of broccoli florets
salt and pepper to taste
Cream:
1/2 cup of heavy cream
1 egg
1 yolk
3 tablespoons of all-purpose flour
butter or margarine for greasing
pancake flour for dusting
200 g of peeled potatoes
200 g of carrots, cut into pieces
100 g of broccoli florets
salt and pepper to taste
Cream:
1/2 cup of heavy cream
1 egg
1 yolk
3 tablespoons of all-purpose flour
butter or margarine for greasing
pancake flour for dusting
Cook the potato, carrot, and broccoli separately in boiling water with salt until they're tender
Drain and pat dry with paper towels
Process each vegetable through a blender or food processor, scraping the sides occasionally to get a smooth puree
Heat each puree over low heat, stirring constantly to remove excess moisture
Mix 1/2 cup of each puree and season to taste. Reserve
For the cream: mix heavy cream, egg, yolk, and blend until smooth
Add 2 tablespoons of this cream and 1 tablespoon of all-purpose flour to each vegetable puree
Layer alternating layers of potato, carrot, and broccoli in two greased and floured mini-muffin tins
Gently shake the muffin tin on a flat surface to distribute the mixture evenly
Dust with pancake flour
Place the muffin tin in a refractory dish or baking sheet and fill with water up to 1 cm from the top of the muffins
Cover with aluminum foil and bake in a moderate oven (170°C) for about 30 minutes
Remove from the water, let it rest for 10 minutes before turning out
Note: mix any leftover vegetables and cream, make a soup, and store it in the refrigerator for another meal.
