Ingredients for 4 servings

2 large leeks, about 350 g
Butter for greasing
300 g carrots
500 g Savoy cabbage
2 tbsp oil
0.5 dl vegetable stock
1 bunch parsley
150 g Emmentaler AOP
2 eggs
1.5 dl milk
2 garlic cloves
2 dl sour cream

Star of the dish
Emmentaler AOP specialities

Cut the leeks lengthways. Separate the individual strips of leek from each other. Parboil in plenty of boiling water for 1-2 minutes. Remove with a slotted spoon and refresh in ice-cold water. Grease the individual forms (about 3.5 dl in size) with butter and place the drained leek strips in the bottom of the forms.

Grate the carrots on a potato grater. Cut the Savoy cabbage into thin strips. Heat the oil and sweat the vegetables in it. Pour on the stock and cook until they still have a ‘bite’. Leave to cool.

Finely cut the parsley. Finely grate the Emmentaler. Whisk the eggs and mix with milk, parsley and cheese. Add a crushed garlic clove. Season with nutmeg, salt and pepper.

Mix together the vegetables and the creamy mix and pour into the forms. Bake in the centre of a hot oven at 200 degrees for 30-40 minutes, covering with aluminium foil if needed.

Remove the flans from the forms and place onto plates. Serve with sour cream.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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