Natural Health

Healthy living, herbal remedies and DIY natural beauty.

Add to My MSN

Meatless Monday: Parsnip Flan with Roasted Beets

4/18/2011 11:39:04 AM

Tags: Meatless Monday, Meatless Monday recipe. Parsnip Flan with Roasted Beets, Jason Rogers, St. Julien Hotel, Robyn Griggs Lawrence

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 

Related Content

Beyond-Off-Grid Film Promotes Self-Reliant Lifestyle

The documentary film “Beyond Off-Grid” is nearing completion and includes a dozen specialists across...

Meatless Monday Recipe: Mushroom Bread Pudding

When you celebrate Meatless Monday with hearty, savory Mushroom Bread Pudding, no one will miss the ...

Meatless Monday Recipe: Baked Eggplant with Quinoa

Delicious, nutritious quinoa gives nutty goodness to this summer dish that takes advantage of tomato...

Tanning a Buffalo Hide

We called in friends to help us with brain-tanning a buffalo hide that was donated to us.

Content Tools

Post a comment below.


Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.