Scorzonera flan and plums

01419 FLAN of SCORZONERA and plums INGREDIENTS for 4 PERSONS 600 g of very fresh, scorzonera 4 eggs, 25 cl of cream, 3 tablespoons grated Parmesan, 4 prunes, grated nutmeg, 2 large tufts of parsley, 2 tablespoons of white cheese, 1 tablespoon of cream, salt, pepper to grind, butter for small moulds 4 prep time: 20 minutes cooking time: 40 minutes the Process Peeled and cut into pieces scorzonera.

Pour half a litre of salted water in a pressure cooker, place the basket in the pot scorzonera and vate steaming for 8 minutes from when you hear the sound of steam coming out.

Preheat oven to 220 › for 6/7 minutes.

Drain the Salsify, pureeing and setting and remove all traces of water.

Add eggs, cream, parmesan, and plums, pitted and diced.

Complete with salt, pepper and nutmeg.

Grease the molds and divide the preparation.

Put the flan in a container with water and cook for 30 minutes.

For the sauce wash and clean the parsley and cook in boiling salted water for 4 minutes.

Drain and reduce it in mash in mixer.

At this point in a pan put chopped parsley and add white cheese, such as crescenza, and cream.

Heated to moderate flame and season well by reducing the sauce with a thick cream and compact.

Put the cooked on flan dishes and moisten with a little sauce.

Keep the rest of the sauce aside to add it later.