This elegant savory flan transforms humble celery root into a luxurious, creamy custard. The earthy, nutty flavor of the root vegetable is enhanced by rich egg yolks and a hint of Parmesan, creating a texture similar to traditional flan but with a distinctively savory profile. It is beautifully paired with leeks that have been slowly sweated with garlic and finished with a reduction of Muscat Beaume de Venise wine and butter. The result is a delicate balance of sweet, savory, and earthy notes. This dish is perfect as an impressive starter for a dinner party or a light main course for a vegetarian meal. It showcases French-inspired techniques using simple, high-quality ingredients.
Celery Root Flan With Glazed Leeks
Description
This elegant savory flan transforms humble celery root into a luxurious, creamy custard. The earthy, nutty flavor of the root vegetable is enhanced by rich egg yolks and a hint of Parmesan, creating a texture similar to traditional flan but with a distinctively savory profile. It is beautifully paired with leeks that have been slowly sweated with garlic and finished with a reduction of Muscat Beaume de Venise wine and butter. The result is a delicate balance of sweet, savory, and earthy notes. This dish is perfect as an impressive starter for a dinner party or a light main course for a vegetarian meal. It showcases French-inspired techniques using simple, high-quality ingredients.Ingredients
Directions
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Preheat oven to 385ðF (195ðC).
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Peel the celery root and cut it into chunks. Place in a saucepan, cover with water, and boil until tender, about 20 to 25 minutes.
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Drain the celery root thoroughly and pass it through a food mill or blend until completely smooth. Allow it to cool to room temperature.
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In a large mixing bowl, combine the cooled celery puree, heavy cream, egg yolks, whole eggs, and 2 tablespoons of grated Parmesan cheese.
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Whisk vigorously until the mixture is smooth and well-blended. Season with salt and freshly grated nutmeg to taste.
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Divide the mixture evenly among six 4-inch tall flan molds.
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Place the flan molds in a large gratin dish or roasting pan. Fill the pan with cool water until it reaches halfway up the sides of the molds.
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Bake in the preheated oven until the flans are set but still slightly jiggly in the center, about 30 to 40 minutes.
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Remove the pan from the oven and let the flans cool in the water bath for 10 minutes, then remove the molds and let them cool slightly more on a wire rack.
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Meanwhile, prepare the glazed leeks. Heat olive oil in a 12-inch sauté pan over medium heat.
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Add the leek batonnets and thinly sliced garlic. Sauté gently until the leeks are quite soft and translucent, about 9 to 10 minutes.
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Pour in the Muscat Beaume de Venise wine. Bring to a boil and reduce heat, simmering until the liquid reduces to about 4 tablespoons of syrupy glaze.
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Remove the pan from the heat. Stir in the butter, swirling constantly until melted and emulsified into the glaze.
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Run a knife around the edge of each flan mold to loosen. Invert onto serving plates.
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Spoon the warm glazed leek mixture generously over the flans. Sprinkle with the remaining grated Parmesan cheese and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 3.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.4g2%
- Sugars 0.3g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
