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Photo of Carrot and coriander flan by WW

Carrot and coriander flan

1
Points® value
Total Time
3 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
8
Difficulty
Easy

Ingredients

Brown onion

1 small, quartered

Carrot(s)

600 g, quartered

Skim milk

1 cup(s), (250ml)

Cornflour

1 tbs

Egg(s)

5 medium

Curry powder

2 tsp

Ground coriander

2 tsp

Butter

2 tsp, melted

Instructions

  1. Steam onion and carrot over boiling water for 25 minutes or until very tender. Drain well. Process vegetable mixture in a food processor with milk and a pinch of salt until smooth. Add cornflour and process until combined. Whisk eggs, curry powder and coriander in a large bowl. Season with salt and pepper. Whisk in vegetable mixture until combined.
  2. Place a loaf tin in a large baking dish. Brush loaf tin with butter. Pour batter into tin. Pour boiling water into baking dish to come halfway up side of loaf tin. Bake for 40 minutes or until loaf is cooked when tested with a skewer (cover with foil if over-browning). Carefully lift loaf tin out of baking dish and set loaf aside in tin for 2 hours to cool.

Notes

TIPS: Add 2 tablespoons finely chopped fresh coriander when mixing puree through egg mixture or swap carrot for broccoli (reduce steaming time).

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