Savory Vegetable Clafoutis: The “Dinner-Saver” Winter One-Dish Meal
If you love the classic French cherry clafoutis, you absolutely must try its savory version. This recipe, originally from the Limousin region in its sweet variant, transforms into an extraordinary main dish (or one-dish meal) perfect for solving last-minute dinners with elegance and wholesomeness.
What is Savory Clafoutis and why is it a trend?
Savory clafoutis is a preparation of winter vegetables covered with a luscious batter of eggs, flour, and milk. Unlike the sweet version, sugar gives way to nutmeg, pepper, and salt, creating a harmony of flavors that will delight your taste buds. In a single solution, you bring to the table a unique and balanced dish with carbohydrates, fiber, and proteins. The perfect synthesis for those seeking a complete yet light meal.
Just like the sweet version, savory clafoutis is incredibly versatile. You can adapt it with any seasonal vegetable, making it a staple of fridge-emptying and waste-prevention cooking.
Other fridge-emptying ideas you might be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8.5"-9" pan
- Cooking methods: Electric Oven
- Cuisine: French
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 lbs broccoli
- 1 cup frozen peas
- 3 Carrots
- 1 Tropea red onion
- 3 Eggs
- 1.75 oz Grana Padano, grated
- 0.5 cup flour (as needed)
- 1.25 cups milk
- as needed nutmeg
- 0.35 oz butter
- as needed salt
- as needed pepper
Tools
- 1 Knife
- 1 Bowl
- 1 Saucepan
- 1 Colander
- 1 Fork
- 1 Pan
Preparation
Trim the broccoli and divide it into florets; peel the carrots and the red onion and wash them thoroughly under running water.
Slice the carrots into rounds, then plunge them together with the broccoli and peas into boiling salted water for 5 minutes, drain them and quickly rinse in cold water to keep them crunchy.
In a bowl, beat the eggs with the milk, the grated Grana Padano, the nutmeg, and a pinch of salt.
Incorporate the flour and a grind of pepper.
Grease a pan with a dab of butter and dust with some flour. Evenly arrange the vegetables on the bottom.
Pour the batter on top and sprinkle with the remaining grated Grana Padano.
Bake the savory clafoutis in a preheated oven at 392°F for about 30-35 minutes. Let it cool in the turned-off oven with a slight crack for another 10 minutes. Remove from the oven.
And voilà… the savory clafoutis with broccoli, peas, and carrots is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Storage of the savory clafoutis is similar to that of a flan or quiche: its egg and milk base structure requires care. Store in the refrigerator, once cooled, for 2-3 days
inside an airtight container.
Tips, notes, variations, and suggestions
🟣For a tastier and springtime variant, you can replace the peas with fresh shelled fava beans and add 500 grams of cherry tomatoes seasoned with a mix of aromatic herbs. Feel free to use cauliflower, leeks, or squash. Ensure to slightly blanch harder vegetables before covering them with the batter for even baking.
1. Can I make it gluten-free or lactose-free?
Certainly! You can replace all-purpose flour with rice flour or chickpea flour (for an extra protein boost) and cow’s milk with an unsweetened plant-based beverage (like soy or oat milk). The result will be just as fluffy and tasty.
2. How to prevent the clafoutis from being too moist?
The secret is to dry the vegetables well after cooking and not overdo the liquid part of the batter. If using vegetables that release a lot of water (like mushrooms), sauté them in a pan over high heat to evaporate excess moisture.
