+
5 (1)

Appetizers, Sides, Vegetarian

Parsnip flan with wild mushrooms and shallots

Parsnip flan with wild mushrooms and shallots
Los Angeles Times

Sometimes a great food idea seems to bubble up from several sources at once -- and why not? Culinary inspiration often comes when chefs are playing in the kitchen. They all have the same toys, after all -- ingredients and ... Read more

Total time: 1 hour, 15 minutes | Serves 8
  • 2 medium parsnips, peeled and diced
  • 2 cups half-and-half
  • 1/2 cup heavy cream
  • Salt
  • 4 egg yolks
  • 4 tablespoons butter, divided
  • 12 ounces assorted wild mushrooms (shiitake, oyster, hedgehog, chanterelle, black trumpets), sliced
  • 2 whole shallots, thinly sliced lengthwise
  • Freshly ground black pepper
  • Fresh chervil (optional)

Step 1Peel and dice the parsnips. Boil in salted water until tender, about 4 minutes. Drain.

Step 2Pour the half-and-half and heavy cream over the parsnips in the same saucepan. Bring to a simmer, then remove from heat and transfer to a blender. Puree until smooth. Pour the mixture into a large bowl. Add salt to taste.

Step 3Whisk one egg yolk at a time into the parsnip-cream mixture.

Step 4Heat the oven to 300 degrees. Use 1 tablespoon butter to grease 8 (4-ounce) ramekins. Divide the parsnip mixture evenly among the ramekins. Place them in a 13-by-11-inch baking pan. Pour hot water into the pan until it comes halfway up the sides of the ramekins. Cover the entire baking pan with foil and bake until the flans are set, about 40 to 45 minutes.

Step 5Remove the pan from the oven. Uncover the entire pan, but leave the ramekins in the water for about 15 minutes to set completely. Invert each ramekin onto an individual plate, tapping lightly to unmold. If the flans are stubborn, run a knife around the edges to remove.

Step 6Saute the mushrooms and shallots in the remaining butter until soft and golden brown, about 15 minutes. Season with salt and freshly ground black pepper.

Step 7To serve, spoon the mushrooms and shallots over the flans and garnish with fresh chervil.

Note: From Jeff Osaka and Christian Shaffer of Chloe.

HAVE YOU TRIED


Tangerine granita
Tangerine granita

Cherry pistachio rugelach
Cherry pistachio rugelach

Taste of Italy turkey burger
Taste of Italy turkey burger

Tom Yam Kai
Tom Yam Kai

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Raj rabbit
Mayeritsa Greek Easter Soup
Polenta latkes
Chicken Quesadillas With Tomatillo Salsa