Preparation:

Wash and cut off the the top of fennel and celeriac. Roughly chop the vegetables, then tranfer the pieces into a mixer in order to get smaller pieces. Be careful not to shred them too much, because a watery texture would ruin the flan. Finely mince the shallot and fry it in a saucepan until it becomes brown and releases its full flavor. Now add the vegetables and cook for ten minutes.
Meanwhile separate yolks from egg white. Mix the yolks together with fennel, celeriac, chopped walnuts, fresh cream, parmesan and a pinch of salt. A pinch is more than sufficient, since parmesan cheese is already very salty, so try to balance the quantity of salt carefully. Beat the egg whites until stiff and gently combine them with the mixture. Grease the moulds, pour in the mixture and bake the moulds inside a baking pan at 180°C for 20 minutes. The base of the baking pan must be lined with baking paper and filled with water, so that the flan can bake properly in a water-bath.
For the sauce: melt goat cheese in warm milk aromatized with minced thyme. Add a pinch of salt. Serve flans with a spoon of cheese sauce and some fresh thyme leaves.

Pair with:

Carso Vitovska, a dry white wine with a delicate floral scent.