Celery root flan with glazed leeks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Celery root (about 2 |
| Pounds) | ||
| 2 | cups | Heavy cream |
| 5 | Egg yolks and 2 whole eggs | |
| 2 | tablespoons | Grated Parmesan cheese plus |
| 2 | Tablespoons | |
| 1 | pinch | Nutmeg |
| 3 | tablespoons | Extra virgin olive oil |
| 1 | Leek, cut into 4 inch | |
| Batonette, green and white | ||
| 2 | Cloves garlic, thinly | |
| Sliced | ||
| 5½ | cup | Muscat Beaume de Venise |
| 1 | tablespoon | Butter |
Directions
Preheat oven to 385 degrees F.
Peel celery root and place in a saucepan. Cover with water and boil until tender, about 20 to 25 minutes. Remove and pass through vegetable mill and allow to cool. Place in a mixing bowl with cream, yolks, eggs and 2 tablespoons of Parmesan cheese and stir well to blend. Season with salt and nutmeg and pour into 6 4-inch tall flan molds. Place flan molds in a gratin dish and fill halfway with cool water. Place in oven and bake until set, about 30 to 40 minutes.
Remove and allow to cool slightly. Meanwhile, heat oil in a 12 inch saute pan over medium heat. Add leeks and garlic and cook until quite soft, about 9 to 10 minutes. Add muscat and bring to a boil and reduce until 4 tablespoons remain. Add butter and swirl to emulsify and remove from heat. Unmold flans and place upside down on plates.
Spoon warm leek mixture over and sprinkle with remaining cheese.
Yield: 6 servings
MEDITERRANEAN MARIO SHOW #ME1A19