Easy-to-store root vegetables star in this creamy Parsnip Flan.
Parsnip Flan with Roasted Beets
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.
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.
1/4 pound baby beets (yellow, red, candy stripe, chiogga)
1 1/2 cups water
1/2 cup sweet white wine, such as Riesling
1 sprig thyme
1/2 shallot, chopped
1 bay leaf
Salt and pepper to taste
1. Preheat oven to 350 degrees. Place beets in a small Dutch oven. Mix in all other ingredients.
2. Cover and cook for 60 to 90 minutes, or until tender when pierced with a fork.
3. Discard roasting liquid. Let beets cool.
4. Using a dry cloth, wipe off beet skins.
5. Slice beets and chill until ready to plate.
To plate: Place one flan on plate or in bowl and cover with beet slices.
For more recipes, read the original article, "An Earth Celebration Menu: 3 Low-Carbon Recipes for Eating Local."
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