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Roasted-Vegetable Clafoutis
Ingredients
  • subheading: ROASTED VEGETABLES:
  • 8 medium carrots of varying colors (¾ 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 (¾ pound total)
  • 2 heads baby orange cauliflower (about 4 ounces), cut into ¾-inch florets
  • ½ small head Romanesco broccoli, cut into ¾-inch florets (3 cups)
  • Kosher salt
  • Freshly ground pepper
  • subheading: BATTER:
  • 1 ¾ cups half-and-half
  • 4 large eggs
  • ½ cup all-purpose flour
  • ½ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
  • Kosher salt
  • Softened butter, for greasing
Steps
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