Small Rutabaga Flans with Parmesan Recipe

Ingredients:

• 1 rutabaga, peeled and diced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Butter for greasing ramekins

Instructions:

1. Preheat the oven to 350F.
2. Cook the diced rutabaga in boiling, salted water until tender, 10-15 minutes. Drain and let cool.
3. In a blender, puree the cooked rutabaga and minced garlic until smooth.
4. In a medium bowl, whisk together the heavy cream, eggs, Parmesan cheese, salt, and pepper.
5. Add the rutabaga puree to the bowl and whisk until well combined.
6. Butter four 6-ounce ramekins and place them in a baking dish.
7. Pour the rutabaga mixture into the ramekins, filling them about 3/4 of the way full.
8. Add enough water to the baking dish to come up the sides of the ramekins about halfway.
9. Bake for 30-35 minutes, until the flans are set and golden brown on top.
10. Remove from the oven and let cool for a few minutes.
11. Run a knife around the edge of each flan and invert onto a plate.
12. Serve warm, garnished with fresh herbs if desired.

Verdict:

These small rutabaga flans with Parmesan are delicate and flavorful. The rutabaga puree gives them a slightly sweet and earthy taste, while the Parmesan cheese adds a nice depth of flavor. They make a perfect appetizer or side dish, and are sure to impress.

Serving Suggestions:

Serve these flans warm, either as an appetizer or a side dish with roasted chicken, steak or fish. You could also serve them with a simple salad of greens and a vinaigrette for a light lunch or dinner.