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Ingredients
- 2 med parsnips peeled, diced
- 2 c. half-and-half
- 1/2 c. heavy cream
- Â Â Salt to taste
- 4 x egg yolks
- 4 Tbsp. butter divided
- 12 ounce assorted wild mushrooms sliced
- Â Â (shiitake, oyster, hedgehog, chanterelle, black trumpets)
- 2 whl shallots thinly sliced
- Â Â lengthwise
- Â Â Freshly-grnd black pepper to taste
- Â Â Fresh chervil (optional)
Directions
- Peel and dice the parsnips. Boil in salted water till tender, about 4 min. Drain.
- Pour the half-and-half and heavy cream over the parsnips in the same saucepan. Bring to a simmer, then remove from heat and transfer to a blender. Puree till smooth. Pour the mix into a large bowl. Add in salt to taste.
- Whisk one egg yolk at a time into the parsnip-cream mix.
- Heat the oven to 300 degrees. Use 1 Tbsp. butter to grease 8 (4-oz) ramekins. Divide the parsnip mix proportionately among the ramekins. Place them in a 13- by 11-inch baking pan. Pour warm water into the pan till it comes halfway up the sides of the ramekins. Cover the entire baking pan with foil and bake till the flans are set, about 40 to 45 min.
- Remove the pan from the oven. Uncover the entire pan, but leave the ramekins in the water for about 15 min to set completely. Invert each ramekin onto an individual plate, tapping lightly to unmold. If the flans are stubborn, run a knife around the edges to remove.
- Saute/fry the mushrooms and shallots in the remaining butter till soft and golden, about 15 min. Season with salt and freshly grnd black pepper.
- To serve, spoon the mushrooms and shallots over the flans and garnish with fresh chervil.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 176 | |
| Calories from Fat 138 | 78% |
| Total Fat 15.64g | 20% |
| Saturated Fat 9.72g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 71mg | 3% |
| Potassium 225mg | 6% |
| Total Carbs 6.08g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.24g | 0% |
| Protein 3.47g | 6% |
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