Best Carrot Timbales Recipes

Carrot-Thyme Timbales image

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

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.