Carrot Flans with Asparagus & Chervil

Almost any non-starchy vegetable, such as asparagus, spinach, beetroot or fennel, can be substituted for the carrot in this recipe. A little celeriac and parsley flan, for example, makes a lovely garnish for a roast game bird or grilled lamb cutlets with a minted lamb jus and lots of watercress anointed with a touch of walnut oil. The vegetables need to be cooked until very soft and are best puréed in a blender rather than a food processor. If using fibrous vegetables, such as celery or fen