Roasted Vegetable-goat Cheese Flan

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Sami	Caprial2	4	Servings

INGREDIENTS

1	T	Olive oil
5		Cloves garlic
4		Shallots, peeled and halved
1		Onion, diced
1		Celeriac, peeled and diced
2		Carrots, peeled and diced
1		Sweet potato, peeled and
		diced
1	c	Diagonally sliced asparagus
2	T	Balsamic vinegar
2	c	Heavy whipping cream
1/2	c	Fresh soft goat cheese
5		Eggs, slightly beaten
1/2	t	Salt
1/2	t	Freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 425Ã¸. In a large ovenproof saute pan, heat the
olive oil over high heat until very hot. Add the garlic and all of  the
vegetables except the asparagus and place the pan in the oven.  Roast
for 35 to 40 minutes, or until the vegetables start to brown  and are
almost tender. Add the asparagus and vinegar and cook for 5  minutes
more. When the vegetables are tender, remove the pan from the  oven and
set aside to let them cool completely.  Reduce the oven temperature to
300Ã¸. Butter a 2-quart souffle dish.  Place the cooled vegetables in a
large bowl. Add the cream and goat  cheese, and stir to mix thoroughly.
Add the eggs, stir well, and  season with salt and pepper. Pour the
mixture into the souffle dish.  Bake on the center rack of the oven for
40 to 50 minutes, or until a  knife inserted into the center comes out
clean. Remove from the oven.  Spoon onto individual plates and serve
warm.  Converted by MC_Buster.  Per serving: 613 Calories (kcal); 53g
Total Fat; (76% calories from  fat); 12g Protein; 25g Carbohydrate;
397mg Cholesterol; 439mg Sodium  Food Exchanges: 1/2 Grain(Starch); 1
Lean Meat; 2 1/2 Vegetable; 0  Fruit; 10 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Buy into the firm foundation – Jesus!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 647 Calories From Fat: 282 Total Fat: 32g Cholesterol: 314.4mg Sodium: 480.9mg Potassium: 1636.2mg Carbohydrates: 76.9g Fiber: 1.6g Sugar: 4.2g Protein: 19.8g