The Recipe: Parsnip flan
The Chef: Nick Wirth, Bacchus’ executive chef
Parsnips. They’re sort of like the carrot’s overlooked cousin. But
don’t let their neutral, white color fool you — they’re spicy and
earthy, and they add a depth of flavor to late fall and winter
dishes. Combine them with other root vegetables in roasted, steamed
or sautéed dishes, or let them take the starring role, like in
Bacchus executive chef Nick Wirth’s creamy and decadent parsnip
flan. This recipe yields 24 servings, so consider trying it for your
next dinner party or holiday event.
2 pounds peeled and chopped parsnips, cut into ¼-inch rounds
1 quart heavy cream
1 quart half and half
5 whole eggs
5 egg yolks
2 tablespoons kosher or sea salt
Place parsnips, heavy cream and
half and half into a large pot. Season with salt, then simmer on low
heat until parsnips are tender. Remove from heat and let cool. Once
cooled, puree mixture in a high-speed blender.
Preheat oven to 300 degrees. Whisk whole eggs and egg yolks
together, then whisk in 2 quarts of parsnip puree. Pour mix into 24
small, 4-ounce ramekins; fill about three-quarters
of the way up. Place ramekins into two to four large roasting pans
or bain maries, filling the
pans or bain maries three-quarters of the way up the sides of the
ramekins with hot water.
Bake in the water bath for 40 to 45 minutes, or until flan is set.