Roasted-Vegetable Clafoutis Recipe

Name: Roasted-Vegetable Clafoutis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium carrots of varying colors (3/4 pound); 6 baby beets of varying colors (about 4 ounces), scrubbed; 3 tablespoons extra-virgin olive oil, plus more for rubbing; 6 fingerling potatoes; 2 small purple sweet potatoes (3/4 pound total); 2 heads baby orange cauliflower (about 4 ounces), cut into 3/4-inch florets; 1/2 small head Romanesco broccoli, cut into 3/4-inch florets (3 cups); Kosher salt; Freshly ground pepper; 1 3/4 cups half-and-half; 4 large eggs; 1/2 cup all-purpose flour; 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling; Kosher salt; Softened butter, for greasing

Servings: persons

8 medium carrots of varying colors (3/4 pound)
6 baby beets of varying colors (about 4 ounces), scrubbed
3 tablespoons extra-virgin olive oil, plus more for rubbing
6 fingerling potatoes
2 small purple sweet potatoes (3/4 pound total)
2 heads baby orange cauliflower (about 4 ounces), cut into 3/4-inch florets
1/2 small head Romanesco broccoli, cut into 3/4-inch florets (3 cups)
Kosher salt
Freshly ground pepper
1 3/4 cups half-and-half
4 large eggs
1/2 cup all-purpose flour
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
Kosher salt
Softened butter, for greasing

1
roast the vegetables Preheat the oven to 400.
2
Spread the carrots and beets on 2 separate sheets of foil and drizzle with 2 tablespoons of the olive oil.
3
Fold up the edges of the foil sheets to make two sealed packets.
4
On a small baking sheet, rub the fingerling and sweet potatoes with olive oil and prick them all over with a fork.
5
In a medium baking dish, toss the cauliflower and broccoli florets with the remaining 1 tablespoon of olive oil.
6
Roast the broccoli and cauliflower for about 15 minutes, the potatoes for about 30 minutes and the carrots and beets for about 35 minutes, until all of the vegetables are tender and the broccoli and cauliflower are browned in spots.
7
Let cool slightly.
8
Peel the sweet potatoes and cut them into quarters lengthwise; peel the fingerling potatoes and cut them in half lengthwise.
9
Season the roasted vegetables lightly with salt and pepper.
10
make the batter In a blender, combine the half-and-half with the eggs, flour, 1/2 cup of the cheese and 2 teaspoons salt and blend until smooth.
11
make the batter Butter a 9-inch-square glass or ceramic baking dish and sprinkle all over with cheese.
12
Arrange the vegetables in the baking dish in 2 stacked layers, lining them up in the same direction.
13
Pour the batter on top.
14
Sprinkle with the remaining 2 tablespoons of cheese and bake in the center of the oven for about 45 minutes, until puffed, golden and set; cover the dish with foil halfway through to prevent over-browning.
15
Let the clafoutis cool slightly, then cut into squares and serve.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 medium carrots of varying colors (3/4 pound), 6 baby beets of varying colors (about 4 ounces), scrubbed, 3 tablespoons extra-virgin olive oil, plus more for rubbing, 6 fingerling potatoes, and more.

Yes, Roasted-Vegetable Clafoutis falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted-Vegetable Clafoutis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions