Meatless Monday: Parsnip Flan with Roasted Beets

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Robyn Griggs Lawrence thumbnailThis weekend the farmers’ market was bursting with fresh spring greens and herbs, but we’re still dipping into the winter pantry for the last of the winter root vegetables. Natural Home & Garden published this recipe as part of a five-course Earth Day dinner presented by Jason Rogers, executive chef at the St. Julien Hotel and Spa in Boulder, Colorado, several years ago. With a generous serving of farmers' market-fresh greens, goat cheese and some toasted almonds, this should make a hearty, satisfying meal.

 

Parsnip Flan with Roasted Beets
Serves 8 

Parsnip Flan 

1 cup cream
4 egg yolks
1/2 teaspoon nutmeg
1/8 cup Parmigiano-Reggiano
1/2 tablespoon salt
3 ounces boiled, peeled and pureed parsnips (about 1 1/2 medium parsnips)

1. Preheat oven to 275 degrees. Whisk together cream, egg yolks, nutmeg, cheese, salt and parsnips. Let sit at room temperature for at least 2 hours.

2. Lightly whisk after resting to reincorporate ingredients. Pour into lightly oiled 4-ounce ramekins.

3. Cover ramekins with foil and place in a shallow pan. Fill pan with water to half submerge ramekins. Bake 45 to 60 minutes, or until flan is firm when tilted. Cool and unmold.

Roasted Beets 

1/4 pound baby beets (yellow, red, candy stripe, chiogga)
1 1/2 cups water
1/2 cup sweet white wine, such as Riesling
1 sprig thyme
1/2 shallot, chopped
3 peppercorns
1 bay leaf
Salt and pepper to taste

1. Preheat oven to 350 degrees. Place beets in a small Dutch oven. Mix in all other ingredients.

2. Cover and cook for 60 to 90 minutes, or until tender when pierced with a fork.

3. Discard roasting liquid. Let beets cool.

4. Using a dry cloth, wipe off beet skins.

5. Slice beets and chill until ready to plate.

To plate: Place one flan on plate or in bowl and cover with beet slices.

parsnip flan 

 Haul out the last of the stored winter root vegetables for this creamy, delicious flan. Photo by Joe Lavine