Vegetarian appetizer, light lunch, side dish

Turnip Savory Flan

Name: Turnip Savory Flan
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 600 g / 1 lb 5 oz turnips, peeled and diced; 80 g / 3 oz leek or sweet onion, finely sliced; 20 g / 0.7 oz unsalted butter, plus extra for ramekins; 10 ml / 2 tsp extra-virgin olive oil; 80 ml / 1/3 cup vegetable stock or water; 120 g / 4.2 oz pasteurized ricotta; 80 ml / 1/3 cup pasteurized whole milk or light cream; 150 g / 5.3 oz without shells, kept refrigerated until use 3 large eggs / about without shells, kept refrigerated until use; 40 g / 1.4 oz finely grated Parmesan-style hard cheese, from pasteurized milk when needed; 8 g / 1/4 oz fine breadcrumbs, for ramekins and garnish; 4 g / 3/4 tsp fine sea salt, or to taste; 1 g / 1/2 tsp fresh thyme leaves; 5 g / 1/4 tsp ground nutmeg; Black pepper, to taste; Optional garnish: parsley, chives, lemon zest, toasted crumbs

A delicate farm-to-table savory flan made with sweet turnips, leek, ricotta, Parmesan, and a soft baked custard. The flavor is earthy, creamy, and gentle, with a fresh herb finish and a golden crumb garnish.

Prep20 minTotal20 min 6 servingsEasyabout 210 per serving

Recipe video

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Method

Heat the oven to 160°C / 325°F. Butter six 150 ml / 5 fl oz ramekins, dust lightly with breadcrumbs, and place them in a deep roasting pan.

Peel the turnips on a clean board, dice them into 1.5 cm / 1/2 in cubes, rinse, and pat dry so the custard will not become watery.

Warm the butter and olive oil in a skillet over low-medium heat. Add the leek with a pinch of salt and cook for about 5 minutes, until soft and translucent, not browned.

Add the turnips, thyme, nutmeg, salt, and pepper. Stir over medium heat for 2 minutes to coat the vegetables and wake up the aroma.

Pour in the stock or water, cover, and simmer over low heat for 15–18 minutes, until the turnips are very tender when pierced.

Uncover and cook for 2–3 minutes more, stirring gently, until excess moisture evaporates. Let the mixture cool for 5 minutes.

Blend the warm turnip mixture with ricotta and milk or cream until smooth and silky.

Whisk the refrigerated eggs with the finely grated Parmesan-style hard cheese, then mix them into the turnip puree until the custard is even and creamy; bake the mixture without delay.

Fill the ramekins three-quarters full, tap gently, then pour hot water into the roasting pan until it reaches halfway up the ramekins.

Bake for 30–35 minutes, until the edges are set and the centers have a soft wobble but are not liquid. Rest for 10 minutes, then serve in the ramekins or unmold carefully and finish with herbs, lemon zest, and toasted crumbs.

Chef notes

Serve warm with a crisp green salad, roasted root vegetables, or a spoon of herbed yogurt. For a more elegant plate, add chives, parsley, lemon zest, and a fine scatter of toasted breadcrumbs.

Choose firm, fresh turnips with smooth skin. If they taste sharp, simmer them fully and keep the dairy gentle: ricotta and milk soften the earthy flavor. Do not overbake; a slight wobble keeps the flan tender, but the center should not be liquid. Contains eggs, milk and dairy, and gluten if using wheat breadcrumbs. Use pasteurized dairy, refrigerated eggs, and pasteurized hard cheese when needed. Serve warm promptly; do not hold at room temperature for more than 2 hours total. For leftovers, cool quickly, cover, refrigerate within 2 hours, and consume within 2 days; reheat until piping hot.