Carrot Puree Timbales RecipeOrigin: France Period: Traditional |
Ingredients:750g carrots1 tsp granulated sugar 2 tbsp butter Salt and freshly-ground black pepper, to taste Madeira Cream Sauce 1 tbsp butter, softened 3 eggs 120ml milk 
Carrot Puree Timbales Preparation:Method:For the glazed carrot garnish, cut 225g of carrots into twelve 3cm lengths. Using a paring knife, shape 12 of the remaining carrots into ovals by rounding the corners (these will be the garnish). Cut all the remaining carrots (about 450g) into chunks. Put all the carrots, including those for garnish, into a large saucepan with enough water to cover. Add the sugar, butter, and ½ teaspoon salt and bring to a boil. Reduce the heat to medium and allow to simmer, uncovered, until carrots are tender and coated with a light glaze and all liquid has evaporated (about 35 minutes). Remove the 12 oval-shaped carrots from the pan and set aside. Transfer the remaining carrots to the work bowl of a food processor. Add any of the glaze remaining in the pan, and purée until smooth. If purée is very liquid, return it to the pan and cook over low heat, stirring frequently, until all excess moisture has evaporated. Season with salt and pepper. Adjust a rack to the lower third of your oventhen heat the oven to 190°C. Generously butter four 120ml timbales or porcelain ramekins. In a bowl, whisk the eggs with with milk. Gradually whisk in the carrot pure, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Prepare the cream sauce as per the Madeira Cream Sauce recipe. Divide the carrot mixture evenly between the buttered ramekins. Tap each dish against a work surface to pack mixture down and transfer to a shallow baking dish or roasting pan. Add enough hot tap water to come halfway up the outside of timbales. Bake until timbales are firm to the touch and a toothpick inserted in the centre comes out clean (about 35 minutes). Add hot water to the pan as necessary to prevent evapouration. Meanwhile, reheat the glazed carrot ovals and the cream sauce separately over very low heat. Remove the molds from their water bath and alow to cool for 2 to 3 minutes. Carefully run a thin-bladed knife along the inside edge of each dish to loosen the timbales. Unmold onto salad plates and spoon the sauce around each timbale and garnish with the glazed carrots. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Carrot Puree Timbales to your online bookmark site: 
|
|
More European recipes... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with carrots and eggs as primary ingredients: Macaroon Sponge Cake Plain Omelette with Sorrel Amaretto Cheesecake Wiener Zollen Swiss Roll Sweet French Toast with Wild Berries Baked Eggs Beid bi Lamoun Toasted Almond Ice Cream Dulse Quiche Eierschwaemme Ganza Country Egg Casserole Tart de Bry Enkhytoi Chestnut Ice Cream Fruit Sponge Cake Cajun Strata Bolitas de Jamon Sweet Chestnut Flour, Hazelnut and Chocolate Cake Cheddar Chilli Cheesecake Lemon Custard Angel Food Cake I Eggs Stuffed with Duxelles Red House Soufflé Scheiterhaufen Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
