350 to 400 g of rutabaga
1 onion
1 cup of beef or chicken broth
2 tablespoons of natural yogurt
2 egg whites
salt and black pepper to taste
lemon juice to taste
a pinch of nutmeg
butter or margarine for greasing
For the sauce:
2 eggs
2 tablespoons of chicken or white wine broth
125 g (1/2 cup) of butter or margarine at room temperature
1 tablespoon of lemon juice
salt and black pepper to taste
350 to 400 g of rutabaga
1 onion
1 cup of beef or chicken broth
2 tablespoons of natural yogurt
2 egg whites
salt and black pepper to taste
lemon juice to taste
a pinch of nutmeg
butter or margarine for greasing
For the sauce:
2 eggs
2 tablespoons of chicken or white wine broth
125 g (1/2 cup) of butter or margarine at room temperature
1 tablespoon of lemon juice
salt and black pepper to taste
Wash the rutabaga well
Cut the rutabaga and onion into chunks and cook them in the broth
Let it cool, then blend it in a liquidizer
If the mixture is too runny, cook it over low heat, stirring constantly, for about 10 minutes
Let it cool again
Add the yogurt and egg whites and mix well
Season with the remaining ingredients
Pour into greased molds
Bake in a moderate oven (180°) for about 35 to 40 minutes, or until firm
While baking, prepare the Hollandaise sauce: whisk eggs in a water bath with wine or broth
Gradually add the butter and whisk with a wooden spoon
The sauce must not heat up too much, as it can curdle
Finally, season with lemon juice, salt, and black pepper to taste
Unmold the flans onto individual plates immediately after baking and serve with the sauce
Serves 3 to 4 people.
