Recipe - Celery Root Flan With Glazed Leeks

1 md Celery root; (about 2
pounds)
2 cup Heavy cream
5 Egg yolks and; 2 whole eggs
2 tablespoon Grated Parmesan cheese; plus
2 tablespoons
1 pn Nutmeg
3 tablespoon Extra virgin olive oil
1 Leek; in 4" batonette
2 Cloves garlic; thinly cut or sliced up
1 One half cup Muscat Beaume de Venise
1 tablespoon 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 4inch 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 MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998