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Carrot timbales A recipe from <a href="https://www.wefacecook.com/international/cuisine/France">France</a> {, {,and 197 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Carrot timbales | wefacecook.com Carrot timbales | wefacecook.com
Recipe

CARROT TIMBALES

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 20 minutes
Totaltime: 50 minutes

Ingredients

  • 1 pound carrots, peeled
  • 1 teaspoon butter
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg, ground
  • 2 eggs
  • 2 egg whites
  • 1/2 cup light cream
  • 2 teaspoons roux (½ butter, ½ flour)
  • 1/2 cup parsley, chopped
  • 1/2 cup basil, chopped

Preparation

  • Cut carrots into small pieces.
    Cook in butter, broth and salt Drain carrots. Save the cooking liquid. Puree carrots in a food processor.
    Season with nutmeg. Beat in the eggs and cream. Pour carrot mixture in individual buttered molds.
    Bake at 400 degrees F for 20 minutes, or until mixture is firm. Bring the cooking liquid to a boil in a saucepan.
    Thicken with the roux.
    Mix in the chopped herbs.
    Unmold the carrot timbales on warm plates. Pour a tablespoon of sauce over each carrot. Decorate with a sprig of herb. Serve hot.
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