Parsnip & Mushroom Flan
Parsnips were one of the major starchy root vegetables of European cuisines prior to contact with the New World. Many of those older recipes were then adapted to the potato, and now it is difficult to find recipes using these older crops. The following is an exception. It is inspired by one presented in Georgeanne Brennan’s 1995 France: The Vegetarian Table (ISBN 978-0811804745), which itself is her adaptation of a classic potato and ham flan. 4 tablespoons butter Preheat oven to 375° F and grease a 10-inch heat proof casserole with a tablespoon of butter. Melt remaining butter in a skillet over medium heat. When it begins to foam, add in onion and sauté for 5 minutes. Then add in the mushrooms and continue sautéing for another 5-10 minutes until the water released from the mushrooms has almost completely evaporated. Remove from heat and cool. Puree the chevré and goat milk to make a thick cream. Pour into a large bowl, add in the eggs, and beat until well blended. Add salt, pepper, onion-mushroom mixture and grated parsnips. Mix well and pour into the prepared casserole. Bake for 30 minutes or until the top of the flan is puffed and golden-brown and a knife inserted into the center comes out clean. Remove from oven and let cool slightly before serving. Archive |
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