Try this Celery Root Flan with Glazed Leeks recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 321 | ||
Calories from Fat: 315 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35g | 47 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 89.1mg | 27 % | |
Sodium 43.3mg | 1 % | |
Potassium 45.8mg | 1 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 321
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