Vegetable clafoutis

Recipe by: Zoë Harpham

| Photo by: ReadersDigest

EASY

Ready in 50 mins

Reviews (0) | Tweaks (0)

Added to favourites by 6 cooks

Prep: 10 mins Cook: 40 mins

Serves: 4

This savoury version of the classic French batter pudding is made with frozen vegetables, which are ideal when you are in a hurry.

Recipe provided by:

Readers Digest | GOOD FOOD for LESS

Ingredients

30g butter

500g packet frozen mixed vegetables, thawed and drained

¼ cup plain flour

1 cup low-fat milk

4 eggs

salt and freshly ground black pepper

1 tablespoon chopped fresh flat-leaf parsley

sprigs of fresh flat-leaf parsley to garnish

Preparation method

1.		Preheat the oven to 200°C. Melt the butter in a large frying pan, add the vegetables and cook over a gentle heat for 2–3 minutes, stirring regularly.

2.		Sift the flour into a bowl. In a jug, beat the milk with the eggs, then gradually whisk into the flour to make a smooth batter. Season with salt and pepper.

3.		Stir the parsley into the pan with the vegetables, then spread evenly in a 1.5 litre oven-to-table baking dish and smooth level with the back of a spoon. Pour the batter slowly over the vegetables.

4.		Bake for 35–40 minutes, or until lightly set and golden. Serve hot from the baking dish, garnished with sprigs of fresh flat-leaf parsley.

cook's tips

This dish could also be made with diced leftover cooked vegetables. If you don't have quite enough, make up the quantity with tinned or frozen peas, carrots or corn. * For individual clafoutis, bake in four small ovenproof dishes (about 400 ml) and cook for 20–25 minutes until golden and set.

Nutrition

Energy 1033 kJ
Protein 14 g
Total Fat 13 g
Saturated Fat 6 g
Carbohydrate 19 g
Fibre 4 g

My Review:

Printed from Allrecipes.com.au 2/09/2010