Best Carrot Thyme Timbales Recipes

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CARROT-THYME TIMBALES



Carrot-Thyme Timbales image

These little beauties look gorgeous on a plate and are a great accompaniment to grilled or roasted fish or meat. They are even better when the carrots and the thyme come from one of Maryland's or Virginia's rganic farms.

Provided by Chef Kate

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter, plus extra
unsalted butter, for greasing baking dishes
1 tablespoon peanut oil
1 lb carrot, peeled and thinly sliced (about 7 medium)
1 large garlic clove, thinly sliced
1 tablespoon fresh thyme, chopped fresh
1/2 teaspoon sea salt
1/2 cup heavy cream
fresh ground black pepper
1 egg
1 egg yolk

Steps:

  • Heat the oven to 325 degrees.
  • Butter 4 (6-ounce) custard cups or ramekins.
  • Heat 1 tablespoon butter and the oil in a medium saucepan.
  • Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.
  • Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.
  • Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit).
  • Combine the remaining carrots in a blender with the cream and purée until completely smooth.
  • Season with pepper to taste.
  • Add the egg and egg yolk and process until smooth. Divide among the cups.
  • Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.
  • Bake 1 hour.
  • Remove from the oven and let stand 5 minutes.
  • Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.

Nutrition Facts : Calories 237.2, Fat 19.8, SaturatedFat 10, Cholesterol 148.5, Sodium 400.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.3, Protein 4

VEGETABLE TIMBALES



Vegetable Timbales image

A colorful dish that is best served with a salad and a sliced baguette. This looks labor intensive, but is really quite easy.

Provided by Outta Here

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

9 ounces red bell peppers
1 3/4 cups carrots, chopped (no need to peel)
9 cups watercress, trimmed
3/4 cup heavy cream, divided
7 egg yolks
salt and pepper
3 pinches nutmeg
butter, for greasing timbales

Steps:

  • Preheat oven broiler. Cut peppers in half and remove seeds and membranes. Place, skin side up, on baking sheet under hot broiler, until skin blackens and blisters. Cool and peel away skin.
  • Steam the carrots until they are soft. Drain.
  • Wash watercress and put in sauce pan with just the water clinging to the leaves. Cover pan and steam watercress for 2 minutes. Drain, cool and squeeze dry with your hands.
  • Puree each vegetable individually in food processor, adding a third of the cream to the carrots to make a smooth puree.
  • Pour the pepper puree into a small sauce pan and stir over moderate heat until thickened.
  • Put each puree into its own bowl to cool. Divide remaining cream between pepper and watercress purees.
  • Butter 4 timbale molds. Preheat oven to 325°F
  • Stir 2 egg yolks into each puree. Divide last yolk between watercress and pepper purees. Season each with salt, pepper and a pinch of nutmeg.
  • Divide carrot puree equally among timbale molds. Smooth the surface. Repeat with watercress puree. Smooth surface and repeat with pepper puree.
  • Put the molds in a roasting pan and pour hot water around molds, about half-way up sides of molds.
  • Bake 1 to 1 1/4 hours.
  • Remove molds from pan and cool slightly on wire rack.
  • To serve, hold plate on top of each timbale and then turn it upside down. Give the plate and timbale a sharp shake and timbale should release itself.
  • Serve warm with salad and baguette.

Nutrition Facts : Calories 291.8, Fat 24.1, SaturatedFat 12.9, Cholesterol 351.6, Sodium 102.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.7, Protein 8.1

VEGETABLE TIMBALES



Vegetable Timbales image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

Corn Custard, recipe follows
1 to 2 leeks, green part only reserving the white for other uses, blanched and cut in-half lengthwise
2 carrots, peeled and sliced into 1/4-inch rounds
3 zucchini, sliced into 1/4-inch rounds
3 tomatoes, sliced into 1/4-inch rounds
1 eggplant, sliced into 1/4-inch rounds
3 yellow squash, sliced into 1/4-inch rounds
Roasted red peppers
Spinach leaves
4 cups raw corn, cut from the cob
8 eggs
4 cups cream
2 tablespoons butter
2 teaspoons sugar
1 teaspoons fresh thyme
1 tablespoon salt
1/2 teaspoon pepper

Steps:

  • Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
  • Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
  • Cover with foil and bake until the custards reach a temperature of 150 degrees F.
  • Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.

CARROT TIMBALES RECIPE



Carrot Timbales Recipe image

Provided by HeatherS

Number Of Ingredients 9

1-1/2 lb carrots, peeled and trimmed (8 or 9 medium) 750 g
3 tbsp soft butter 50 mL
4 eggs 4
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1/4 tsp freshly grated nutmeg 1 mL
1/4 tsp ground ginger 1 mL
3/4 cup whipping cream 175 mL
3 tbsp chopped fresh parsley or dill 50 mL

Steps:

  • Butter 6 to 8 Pyrex custard cups or 8 to 10 small individual souffle dishes. Cut circles from parchment or waxed paper to fit into bottoms of cups. •Slice carrots into coins. (There should be about 4 cups/1 L.) Steam until tender, about 15 to 20 minutes. Reserve a few carrot coins for garnish and puree remainder in food processor or blender. •Blend in butter, eggs, salt, pepper, nutmeg, ginger and cream; taste and adjust seasoning. Spoon mixture into paper-lined moulds and place moulds in large baking dish. Fill baking dish with boiling water to reach halfway up sides of moulds. Bake in 350° F (180° C) oven for 35 to 40 minutes or until firm to touch (the smaller the moulds, the faster they will set). •Remove moulds from water bath and run knife around inside edge of moulds. Let rest 5 to 10 minutes, then invert onto large serving platter or individual plates. Remove paper circles. Garnish with carrot slices and parsley. Makes 6 to 8 servings.

CARROT TIMBALE



Carrot Timbale image

From Barbara Kafka's "Microwave Gourmet Healthstyle Cookbook" -- a cookbook that should be in every library!

Provided by KLHquilts

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 lb carrot, cut into 1-inch rounds
1/3 cup fat-free ricotta cheese
1 1/4 teaspoons fresh dill, chopped
3 egg whites

Steps:

  • Using whatever method you prefer, cook carrots until done but not mushy. (You can put carrots in a pie plate, cover with plastic wrap, and cook at 100% power for 6-7 minutes.).
  • Process ricotta in a food processor until smooth. Add cooked carrots and remaining ingredients. Process until smooth.
  • Divide mixture evenly into four ramekins or custard cups. Cook in the microwave, uncovered, at 50% power for 6 minutes. (If you have a lower-wattage oven, cook at 100% for 8 minutes.).

Nutrition Facts : Calories 36.2, Fat 0.2, Sodium 80.4, Carbohydrate 5.6, Fiber 1.6, Sugar 2.8, Protein 3.2

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