| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
md |
Celery root; (about 2 pounds) |
| 2 |
c |
Heavy cream |
| 5 |
|
Egg yolks and; 2 whole eggs |
| 2 |
tb |
Grated Parmesan cheese; plus 2 tablespoons |
| 1 |
pn |
Nutmeg |
| 3 |
tb |
Extra virgin olive oil |
| 1 |
|
Leek; in 4" batonette |
| 2 |
|
Cloves garlic; thinly sliced |
| 1 1/2 |
c |
Muscat Beaume de Venise |
| 1 |
tb |
Butter |
INSTRUCTIONS
Preheat oven to 385 degrees F.
Peel celery root and place in a saucepan. Cover with water and boil until
tender, about 20 to 25 minutes. Remove and pass through vegetable mill and
allow to cool. Place in a mixing bowl with cream, yolks, eggs and 2
tablespoons of Parmesan cheese and stir well to blend. Season with salt and
nutmeg and pour into 6 4-inch tall flan molds. Place flan molds in a gratin
dish and fill halfway with cool water. Place in oven and bake until set,
about 30 to 40 minutes. Remove and allow to cool slightly. Meanwhile, heat
oil in a 12 inch saute pan over medium heat. Add leeks and garlic and cook
until quite soft, about 9 to 10 minutes. Add muscat and bring to a boil and
reduce until 4 tablespoons remain. Add butter and swirl to emulsify and
remove from heat. Unmold flans and place upside down on plates. Spoon warm
leek mixture over and sprinkle with remaining cheese.
Yield: 6 servings
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A19
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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