- Cooking at the table
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01. October 2014
Heat up the sausage in water in a covered pan, then shortly before boiling point remove from the heat and allow to poach for 30 minutes.
In the meantime peel the celeriac generously and cut into cubes. Cook in a little salted water covered until soft. Pour away liquid and allow to drain. Then place into a high-sided container whilst still warm, pour in the cream and finely purée with the handheld blender. Season the mass with salt, pepper and nutmeg.
Peel the carrots and dice into small cubes. Peel the onions and chop finely.
Heat the butter in a small frying pan. Cook the onions until soft and transparent in it. Add the diced carrot and briefly cook together. Pour on the Noilly Prat and bouillon, and cook the carrots until soft on a low heat. Season to taste with salt and pepper.
Clean and trim the leek and cut into fine strips. Blanche for a minute in boiling salt water; one can also cook the leek briefly in the steam.
Line a flan tin 26 cm in diameter with the pastry. With a fork prick the base at regular intervals. Spread out the celeriac purée on the pastry base. Place the carrot cubes into the middle, arranging the strips of leek around these.
Preheat the oven to 200 °C
For the glaze, whip the milk, cream and eggs together and season with salt and pepper. Pour over the vegetable flan.
Cool the sausage briefly in cold water, skin and cut into slices. Arrange these all around the diced carrot, pressing lightly into the vegetable mass.
Bake the vegetable flan on a shelf in the lowest groove in the 200 °C oven for 25–30 minutes.
Annemarie Wildeisen's KOCHEN