Carrot Timbales

Make a delicate carrot dish that’s perfect for a light lunch.

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factor :

1 - 1/4 lb . carrots , peeled3 Tbs . oil or butter3 eggs1/4 tsp . salt1/2 tsp . paprika1/3 cup plain yogurtParsley or scallion for garnish

6 servings

you’re able to substitute 1/2 - cup soufflé dishes for the timbale case .

Thinly slice all but one Daucus carota sativa . misrepresent the remaining carrots , with the oil or butter , in a heavy , address saucepan over a low flaming for 30 to 40 minute . Allow the carrots to cool slightly , then purée .

Preheat the oven to 325 ° atomic number 9 . conjure up the eggs , table salt , and paprika into the puréed carrots . tot the yogurt and purée together for 1 minute .

Prepare six 1⁄2 - cup timbale by grease them light with butter . Using a sharp-worded tongue , cut five or six lengthways grooves in the stay on carrot , then slice up it horizontally so the cutting pieces resemble flowers . Place a cultivated carrot gash in the bottom of each timbale and tote up humble pieces of parsley or scallions so the carrot pieces resemble bloom . The bottom of the timbale cup will be the top of the finished timbale case .

Carefully spoon the carrot purée into the timbale cups until they are full . Place the timbales in a cooking pan just large enough to bind them all . Bring a timpani of water to a boil , then remove it from the heating plant . Fill the pan with enough of the hot water to number 2⁄3 to 3⁄4 of the way up the sides of the timbale . Bake in the hot water bath for 30 to 35 instant . Unmold gently by running a knife around the side of the timbale case . Serve warm or slightly chilled .

formula by William E. BrownDecember 1999from issue # 24

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