Black Salsify Flan

I was wondering what to do with the leftover serpent root or viper's herb or simply black salsify, yeah I am fond of snakes, they are beautiful animals, that was hiding in the fridge. First I had the idea of a soufflé, but at the end I put my vote for a flan, as I have never baked a flan before, so I thought that is the opportunity. Listening to a crazy voice in my head, I served some crème fraîche among the flan, that I mixed with dijon mustard, ground hazelnut, lemon zest and juice.


Ingredients:
250 g salsify
1 shallot
2 tablespoon butter
1 tablespoon apple vinegar
350 ml vegetable broth
1 egg
1/2 egg yolk
2 tablespoon heavy cream
salt, pepper


Peel salsify under running water using gloves. Heat butter, add chopped shallot and sliced salisfy and fry for 2-3 minutes. Pour apple vinegar, vegetable broth over salsify and cook on low heat until soft. Puree, stir in egg, egg yolk and heavy cream. Season with salt and pepper. Butter 4 oven proof forms and pour mixture in it. Place forms in another form with water so that they are covered it half. Bake for 30 minutes on 150°C.