Jerusalem Artichoke Flan

This is a spectacular side dish for chicken. As an option, you could substitute white turnips or parsnips for the artichokes.

Serves 4

8 oz (250 g) Jerusalem artichokes
¼ cup melted butter
¼ cup water
Salt and freshly ground pepper 
½ cup whipping cream
2 eggs
2 tsp Dijon mustard
1 tbsp chopped chives
3 sheets phyllo pastry
Preheat oven to 350 F.

Peel and thinly slice Jerusalem artichokes. Add 2 tbsp butter to a skillet over medium heat. Add artichokes and sauté until coated with butter. Add water and cover pan. Steam for 5 to 7 minutes and remove cover; water should have evaporated and artichokes should be cooked and slightly browned. Season with salt and pepper. Whisk together cream, eggs, mustard and chives in a bowl. Stir in artichokes.

Cut each sheet of phyllo into 4 pieces. Brush 4 muffin cups with butter and lay 1 sheet phyllo in each cup. Butter phyllo and add a second sheet crosswise to the first, then a third sheet crosswise to the other two. Add a fourth sheet filling any area that does not have points sticking up.

Divide filling into 4 and fill phyllo cups. Fold phyllo over to enclose filling and brush top lightly with butter.

Bake for 25 minutes or until custard is set. Serve with chicken.