Yam And Celery Custard

Ingredients

• 1 meaty ham hock, quartered
• 1 bay leaf
• 4 black peppercorns, crushed
• 4 cups chicken broth, homemade or low-sodium canned
• 2 medium yams, about 2/3 pound, peeled, coarsely chopped
• 1 small onion, peeled, finely chopped
• 1 small clove garlic, peeled, finely chopped
• 2 carrots, peeled, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon butter
• 2 eggs plus 2 egg yolks
• ¾ cup low-fat milk

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    323 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 28 grams protein; 147 milligrams cholesterol; 1721 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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 1 1/4 cups, about 45 minutes. Remove the ham hock and discard.
2. Preheat the oven to 350 degrees. Put the yams, onion, garlic, carrots, celery, thyme and 1/4 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.
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.

2 hours 15 minutes