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CELERY ROOT FLAN
Peel and cut the celery into large chunks, bring to a boil in a large pan of salted water then cook for 10 minutes on a low heat. Drain, save cooking water and put the celery root through a food mill (fine grid). Add the chopped chives to this purÄe, season with salt and pepper. Beat the egg yolks with a fork and mix into the celery root. Whisk the egg whites until firm, adding a pinch of salt, then gently fold into the purÄe. Pour the celery root into a buttered gratin dish. Pour 1/3 to 3/4 inch of cold water into an oven roasting pan and place the gratin dish in the water.Put this bain-marie in a hot oven at 410 F and bake for approximately 30 minutes. Serve hot.
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2 1/4 lbs celery root
4 egg yolks
3 egg whites
1 bunch chives
2 tbsp butter
salt, pepper
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20
mn
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40
mn
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To turn the celery root cooking water into a soup, just add a handful of rice and a bunch of loosely chopped parsley.
