Parsley Root Flan

Ingredients

• 400 g parsley root
• 1 EL Butter
• 75 ml vegetable broth
• 1 bundle parsley
• 1 TL grated lemon zest
• 1 EL lemon juice
• 50 g sour cream
• 2 Eggs
• salt (pepper)
• allspice
• Cayenne pepper
• 150 g tomatoes
• 1 EL cornstarch
• 200 g heavy cream
• 50 g Gorgonzola cheese
• a pinch nutmeg flower
• 4 heat‑proof ramekins (150 ml each)
• butter (for the ramekins)
• daisy flower

Instructions

1. 1.

   Wash, peel, and dice the parsley roots. Sauté them in hot butter, pour in broth, cover, and simmer gently for 15 minutes until tender.

2. 2.

   Preheat the oven to 175°C. Wash and chop the parsley. Blend the parsley root with 2 EL chopped parsley, lemon zest, lemon juice, and sour cream in a blender; whisk in eggs and season with salt, pepper, allspice, and cayenne pepper.

3. 3.

   Grease the ramekins and fill them with the mixture. Place the ramekins in a large baking dish, pour hot water into the dish to create a bain‑marie, and bake the flans for about 45 minutes.

4. 4.

   Meanwhile, remove stems from tomatoes, blanch, peel, halve, core, and dice the flesh. Dissolve cornstarch in cold water, add it with heavy cream to a pot, bring to a boil. Dice the cheese, melt it into the cream over low heat, season with salt, pepper, and nutmeg, then stir in tomato cubes.

5. 5.

   Remove the parsley flans from the oven, loosen them from the ramekins with a knife, and plate. Pour the cheese sauce over the flans and garnish with remaining parsley.