Vegetable clafoutis Recipe

Name: Vegetable clafoutis
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 250 mL (1 cup) Whole-wheat flour; 150 g Watercress; 1 Carrots; 1 Leek whites; 150 mL (? cup) Milk, 2%; 1 Eggs; 1 knob Butter; 30 g Spinach; 1 Onions; 3 strand Parsley; 10 mL (2 teaspoon) balsamic vinegar; 1 teaspoon Mustard; 30 mL (2 tablespoon) Sunflower oil; 1 pinch Salt; 1 pinch Pepper

Ingredients

250 mL (1 cup) Whole-wheat flour
150 g Watercress
1 Carrots
1 Leek whites
150 mL (? cup) Milk, 2%
1 Eggs
1 knob Butter
30 g Spinach
1 Onions
3 strand Parsley
10 mL (2 teaspoon) balsamic vinegar
1 teaspoon Mustard
30 mL (2 tablespoon) Sunflower oil
1 pinch Salt
1 pinch Pepper

PREP TIME 15m	COOK TIME 40m	TOTAL TIME 55m
YIELD 2

Instructions

Preheat the oven to 350 °F.
Peel the onion and carrot.
Wash the leek and spinach.
Cut all the vegetables into fine strips and soften them for 10 minutes in a frying pan with the butter.
Add the chopped parsley, salt and pepper.
Whisk the egg with the milk and add the flour while stirring.
Pour the vegetables in an ovenproof dish and cover with the batter. Put in the oven for 30 minutes.
Prepare the vinaigrette with the sunflower oil, vinegar and mustard, and season the watercress.
Serve the vegetable clafoutis along with the watercress salad.