Yam And Celery Custard
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1meaty ham hock, quartered
- 1bay leaf
- 4black peppercorns, crushed
- 4cups chicken broth, homemade or low-sodium canned
- 2medium yams, about ⅔ pound, peeled, coarsely chopped
- 1small onion, peeled, finely chopped
- 1small clove garlic, peeled, finely chopped
- 2carrots, peeled, coarsely chopped
- 2stalks celery, coarsely chopped
- 1teaspoon fresh thyme leaves
- 1tablespoon butter
- 2eggs plus 2 egg yolks
- ¾cup low-fat milk
Nutritional analysis per serving (6 servings)
334 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 25 grams protein; 911 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the ham hock, bay leaf and peppercorns in a small saucepan. Add the chicken broth and bring to a boil over medium-high heat. Lower the heat and simmer until reduced to 1¼ cups, about 45 minutes. Remove the ham hock and discard.
- Step 2
Preheat the oven to 350 degrees. Put the yams, onion, garlic, carrots, celery, thyme and ¼ cup of the broth into a small baking dish or casserole. Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes. Set aside to cool.
- Step 3
Grease a 9-inch round baking dish with the butter. In a blender, puree the vegetables with 1 cup of the broth until smooth. Add the eggs and milk. Pour the custard into the baking dish. Bake at 350 degrees until set, for 30 to 40 minutes.
Private Notes