Vegetable flans

Cut the leeks lengthways. Separate the individual strips of leek from each other. Parboil in plenty of boiling water for 1-2 minutes. Remove with a slotted spoon and refresh in ice-cold water. Grease the individual forms (about 3.5 dl in size) with butter and place the drained leek strips in the bottom of the forms.

Grate the carrots on a potato grater. Cut the Savoy cabbage into thin strips. Heat the oil and sweat the vegetables in it. Pour on the stock and cook until they still have a ‘bite’. Leave to cool.

Finely cut the parsley. Finely grate the Emmentaler. Whisk the eggs and mix with milk, parsley and cheese. Add a crushed garlic clove. Season with nutmeg, salt and pepper.

Mix together the vegetables and the creamy mix and pour into the forms. Bake in the centre of a hot oven at 200 degrees for 30-40 minutes, covering with aluminium foil if needed.

Remove the flans from the forms and place onto plates. Serve with sour cream.