No inspiration in the kitchen? Try this leek and coconut flan!

January has many merits, but it is not the month of the freshest seasonal vegetables. Between Jerusalem artichokes, black radishes and its 50 shades of cabbage (which we all love, but which still require a little more work than a tomato to cut), just to tell you that lack of inspiration in the kitchen it makes itself felt regularly.

Don’t panic though, with a little inventiveness and the contents of your wardrobes, you will surely have something to change a little compared to the pumpkin soup. With, for example, a leek, coconut and turmeric flan! For this, you will need a blender and an oven.

Flan ingredient of leek, coconut and turmeric

• 2 leeks
• 4 eggs
• 25 cl of oatmeal or liquid soy cream
• 4 tablespoons of grated coconut
• turmeric to taste
• salt and pepper
• some toasted pumpkin seeds for decoration!

Leek, coconut and turmeric flan recipe

• Cut the leeks into rings, and keep only the white (the green can be used for a fondue or soup). Reserve;
• preheat the oven to 180° (or thermostat 6);
• Pour the leeks into the blender, then the eggs, turmeric, liquid cream and grated coconut. Salt and pepper to taste and knead until you get a smooth dough;
• pour everything into individual cups and put them in the oven;
• let it cook for about 30 minutes. Depending on your oven and the size of your flans, the cooking time can vary, so I recommend you keep an eye on it! They are cooked when they are well inflated and take on a golden colour.
• Serve with some pumpkin seeds on top

You can serve the flans as an appetizer before a more substantial dish, or accompanied by a soup, sautéed vegetables, rice… In short, with everything that will make you happy!

Photo credit: Yaroslav Shuraev / Pexels