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

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