Green’ Potato Flan

Preheat the oven to 180 degrees. Fill a large gratin dish with ten cm diameter portion molds (e.g. soup bowls, large souffle portion molds, cups, etc.) to a height of 2 cm with hot water, place on the wire rack and slide into the second rack from the bottom.

Generously butter the portion molds and set aside to cool.

Remove the skin from the potatoes. Cut half into small cubes, the rest into larger pieces.

Heat the clarified butter in a coated pan. Season the potato cubes lightly with salt and roast them in the hot clarified butter until golden brown and soft.

Soften the potato pieces in a little salted water. Drain and drive through the potato press or possibly the Passevite.

Finely chop the spring onions together with their beautiful greens. Divide the broccoli into very small roses. Chop the parsley.

Set aside half of the sage leaves, cut the remaining leaves into fine strips.

In a medium frying pan, heat butter and olive oil. Add broccoli, spring onions, parsley and sage strips, season lightly with salt and sauté in its own juice for a good five minutes, turning occasionally. Then add the cream and milk and remove the pan from the heat. Mix the eggs and add them with the mashed potatoes and the fried potato cubes. Mix everything thoroughly. Season with salt and pepper

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