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Ingredientes
- 1 med Celery root - (abt 2 lbs)
- 2 c. Heavy cream
- 5 x Egg yolks and
- 2 whl Large eggs
- 4 Tbsp. Grated Parmesan cheese divided Salt to taste
- 1 pch Nutmeg
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1 x Leek, green and white parts cut 4" batonettes
- 2 x Garlic cloves thinly sliced
- 1 1/2 c. Muscat Beaume de Venise
- 1 Tbsp. Butter
Direcciones
- Preheat oven to 385 degrees.
- Peel celery root and place in a saucepan. Cover with water and boil till tender, about 20 to 25 min. Remove and pass through vegetable mill and allow to cold. Place in a mixing bowl with cream, yolks, Large eggs and 2 Tbsp. of the Parmesan cheese and stir well to blend. Season with salt and nutmeg and pour into six 4-inch tall flan molds. Place flan molds in a gratin dish and fill halfway with cold water. Place in oven and bake till set, about 30 to 40 min. Remove and allow to cold slightly.
- Meanwhile, heat oil in a 12-inch saute/fry pan over medium heat. Add in leeks and garlic and cook till quite soft, about 9 to 10 min. Add in muscat and bring to a boil and reduce till 4 Tbsp. remain. Add in butter and swirl to emulsify and remove from heat. Unmold flans and place upside down on plates. Spoon hot leek mix over and sprinkle with remaining cheese.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 232 | 90% |
| Total Fat 26.27g | 33% |
| Saturated Fat 12.62g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 104mg | 4% |
| Potassium 72mg | 2% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.47g | 0% |
| Protein 4.34g | 7% |
