Flan di verdure - Vegetable flan

I got this recipe from the vegetarian cooking book "Ricette verdi", published by De Agostini.

Ingredients (for about 6 servings)


Steam the vegetables (green beans, courgettes, carrots and 2 onions) until they are cooked but still firm (about 10 minutes for the courgettes, 20 min for all the others). Put 30 gr. of butter in a pan, add the steamed vegetables and salt, and let cook at low fire for about 10 min, stirring from time to time. Prepare a tick bechamel with 30 gr. of butter, 30 gr. of flower, 300 gr. of milk. Salt to taste. Reduce the vegetables to a puree with the "passaverdure" and incorporate them into the bechamel. (Note: the "passaverdure" is a sort of sieve with holes of about 3 mm diameter. if you don't have it you can probably puree the vegetables with a food processor -- but don't process them too much, the vegetable puree should look more like minced vegetables than like cream). Add the scrambled eggs, the grated Parmesan, and salt to taste. Mix well. Grease and flower an oven pan (or several small ones -- I use a muffin tin). Put the mixture in the pan and double-boil in the oven at 200 degrees for about 50 min. (30-40 min if you use several small containers). Note: double-boil means to have the pan inside a larger pan containing a bit of water.

Prepare now the sauce: cut one onion finely, put it in a pan with 20 gr butter, and saute' until it becomes golden. Add the bell peppers cut in fine stripes (eliminate the seeds and the white part inside). Let it cook for about 10 minutes, then add the tomato puree, the sugar. Salt and pepper to taste. Cook covered, at low heat, for about half an hour. Add a bit of thickener at the end.

When the flan is ready, invert the pan on a serving dish, remove the pan, and add the sauce all around the flan.

Buon appetito! - Catuscia