This recipe posted by Sally http://bewitchingkitchen.com/2013/06/23/secret-recipe-club-carrot-flan-with-greens-and-lemon-vinaigrette/ is one of those that you see and you want to make, NOW. I have never tasted carrots prepared like this and I am smitten. Endless possibilities yet again. Such a tasty, elegant way to serve carrots and with very little ingredients.
I added shallots to the carrots and cooked it together until soft and in went n blob of butter. The rest of the recipe I followed just as posted, as it is perfect in its simplicity. Rarely will I follow a recipe in its original form but really, with this one, no need to change or tinker.
Mine was served with a garden herb and dill vinaigrette and I am already thinking along the lines of a light curry-mayonaise for the next round! The flans are as light as feathers and will make a good souffle if cheese is added, but there I go again.
On a recent trip to Franschhoek I was so impressed and swooned so much about a carrot preserve served at Cafe Bon Bon as a condiment to a cheese platter, that the waiter sent me home with a jar of the stuff( nice people!). I am now on the hunt for a recipe to recreate it. All in the carrot theme, maybe it is the orange that does it for me.