Parsnip Flans with Cheese-Tomato Sauce

Rinse the parsnip, peel, cut into cubes and fry in a pan with hot butter. Pour the vegetable broth, cover and simmer over low heat for 15 minutes until soft.

Rinse, shake dry, and chop the parsley. Add 2 tablespoons chopped parsley, lemon zest and juice, and the sour cream to the parsnip stew. Puree in a blender, stir in eggs, allspice and cayenne pepper, and season with salt and pepper.

To prepare the flans, fill the mixture into greased molds. Place the molds in a large baking dish, pour hot water, and bake the flans in a preheated oven at 175°C (fan: 155°C, gas mark 2-3) (approximately 350°F) for about 45 minutes.

Meanwhile, remove the stalk from tomatoes, blanch, peel, cut into halves, remove the seeds, and cut the pulp into cubes.

For the sauce, mix the cornstarch in a little cold water, add to cream in a saucepan, and boil. Dice the cheese, add to the cream mixture and let melt, season with salt, pepper and nutmeg. Stir in the tomatoes.