Parsnip Flan with Roasted Beets

Easy-to-store root vegetables star in this creamy Parsnip Flan.

| March/April 2009

Parsnip Flan with Roasted Beets
Serves 8 

Rushing spring produce to market burns a lot of carbon-based fuels. Instead, focus on readily available, easy-to-store root vegetables in early spring.

Parsnip Flan
1 cup cream
4 egg yolks
1/2 teaspoon nutmeg
1/8 cup Parmigiano-Reggiano
1/2 tablespoon salt
3 ounces boiled, peeled and pureed parsnips (about 1 1/2 medium parsnips)

1. Preheat oven to 275 degrees. Whisk together cream, egg yolks, nutmeg, cheese, salt and parsnips. Let sit at room temperature for at least 2 hours.

2. Lightly whisk after resting to reincorporate ingredients. Pour into lightly oiled 4-ounce ramekins.

3. Cover ramekins with foil and place in a shallow pan. Fill pan with water to half submerge ramekins. Bake 45 to 60 minutes, or until flan is firm when tilted. Cool and unmold.

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