Servings:
Serves 6-8. Servings
Ingredients
For the custard:
- 1 quart cream
- 8 quart eggs
- 1/4 teaspoon nutmeg
For the casserole:
- 1 quart cream
- 8 quart eggs
- 1/4 teaspoon nutmeg
- 3 cup parsnip, large dice
- 3 cup sweet potato, large dice
- 3 cup kale, torn in pieces and blanched
- 1 tablespoon sage
- 1/4 teaspoon chili flake
- 4 tablespoon olive oil
- 1/4 cup parmesan
Preparation
Baking Directions:
1.Whisk together the ingredients for the custard and reserve.
2.Toss parsnip and sweet potatoes with the olive sage and chili flake, season with salt.
3.Roast at 350 degrees for half an hour until tender.
4.Add kale to root vegetables and return to oven for additional 10 minutes.
5.Remove vegetables and taste for seasoning.
6.Transfer to a buttered casserole dish.
7.Pour over custard to just cover, leaving some of the vegetables sticking out.
Dust with 1/4 cup of parmesan8. Cover with foil and place in a water bath inside a 350-degree oven.
9.Cook for 30 minutes, remove cover and cook for 10 more minutes.
10.Remove from oven.
Once set, let cool for 15 minutes before serving.
