Parsnip and celeriac crème brulée

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Recipe by Damaris Beems Course: Starter, ApetizerCuisine: Medittarenean
Servings

4

Preparation

10

minutes
Cooking time

1

hour 
Coagulation time

2

hour
Total time

1

hour 

10

minutes

I love the combination of savory and sweet. And I really like to surprise guests with a combination that they absolutely do not expect. And this crème brulée ‘ticks all those boxes’. It was a big hit at the restaurant’s Christmas dinner. And it might as well be at your home.

Ingredients

  • 75 gram celeriac

  • 75 gram parsnip

  • 75 ml plant based milk

  • 175 ml plant based cream

  • 3 table spoon applesauce (needed for coagulation, as a substitute for egg yolk)

  • salt and freshly ground black pepper

  • light brown caster sugar

  • cream brulée burner

Cooking time

  • Cut the celeriac and parsnip into cubes and cook it in the milk and cream until tender. With the lid on the pan, let as little moisture evaporate as possible.
  • Puree the celeriac and parsnip in the food processor and season with salt and especially ground black pepper. Add the applesauce and mix it in well.
  • Pour the cream into the ramekins or small baking dishes. Place them in a large baking dish that you fill with hot water. The water should reach three-quarters of the ramekin. Place in the oven and let them solidify for 45 minutes.
  • Remove them from the oven and place the ramekins on the counter first to come to room temperature. And then in the refrigerator to cool down.
  • Remove them from the refrigerator and put a layer of 0.3 mm caster sugar on the cream. Burn from the outside in with your burner until the sugar is melted and caramelized. Once it has hardened after a few minutes, you can serve the crème brulée.

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