Turnip and Mushroom Flan with Beetroot and Scallions

(Too eggy/thick; probably use more milk next time. Needs more seasoning too.)


1 batch of pie crust dough
1 cup chopped turnip
3/4 cup chopped mushroom
1 tsp. butter
1/4 tsp. salt
3 eggs
1/2 tsp. chives
1/2 cup milk
1 small beetroot
1 or 2 green onions

Set the turnip pieces to boil.

Roll out the pie crust and place in a pie tin. Chill until needed.

Preheat oven to 350 F.

Sear the mushroom pieces in a skillet with the butter and salt, then place in the pie crust. (Put the crust back in to chill.)

When the turnips are soft, drain and puree with the milk. Get it as smooth as you can with no chunks. (You can mash the turnips by hand if desired, but they need to be peeled before boiling).

Beat the turnip mixture with the eggs and chives. Pour in the pie tin.

Bake for 25-35 minutes until crust and top are golden brown.

Cut the beet into thin slivers and the green onion into thin slices and sprinkle them over the flan.