Celery Root Flan With Glazed Leeks
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Celery Root Flan With Glazed Leeks
  Celery    Flan    Leeks    Roots  
Last updated 6/12/2012 12:59:29 AM. Recipe ID 22452. Report a problem with this recipe.
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      Title: Celery root flan with glazed leeks
 Categories: Molto
      Yield: 4 Servings
 
      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, cut into 4 inch
           Batonette, green and white
      2    Cloves garlic, thinly
           Sliced
  5 1/2 c  Muscat Beaume de Venise
      1 tb Butter
 
  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
  




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Recipe ID 22452 (Apr 03, 2005)

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