Garlic, Leek and Turnip Flan

Adapted from Jim’s Kitchen

INGREDIENTS:

¼ cup butter, unsalted
3 cups half and half
6 large eggs
1 quart turnip, peeled, cooked and pureed
¼ cup roasted garlic
2/3 cup parmesan cheese, grated
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg
2 cups leek, sliced (white part only)
Parmesan cheese, grated for lining cups
Butter
Fresh chopped parsley (for garnish)

DIRECTIONS:

1. Preheat oven to 350 degrees. Butter 6 custard cups and dust with finely grated parmesan.

2. Melt butter in heavy bottom skillet. Sauté leeks until very tender and just beginning to color, about 10 minutes.

3. Peel and dice turnips. Boil in water until tender. Drain.

4. Transfer leeks, garlic and turnips to food processor. Process until smooth paste is formed. Add half and half and blend well. Mixture does not have to be perfectly smooth.

5. Add eggs, cheese, salt, pepper and nutmeg and blend until combined.

6. Divide equally between prepared cups, place cups in a baking pan and pour enough hot water into pan to come up halfway on the sides of the cups.

8. Bake until custards are set in center, about 40-50 minutes. Remove from water and let cool for 15 minutes. Turn out onto plate to serve. Garnish with fresh, chopped parsley.

Serves 12

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