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B759709a cd1b 4879 9265 6dee98b79ad5  2016 11 13 23 52 13
danigirl
danigirl

Parsnip and carrot flans. Simmer parsnips and carrots in stock until soft with some butter, a bay leaf and a few sprigs of thyme. Purée with a couple of egg yolks and milk (I used cashew) and bake in a water bath until just past jiggly.