Carrot-Thyme Timbales
"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."
photo by Marcy C.
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
We were split in our house about this one. It's a fairly easy dish to make, and an interesting texture to the carrots. The thyme and garlic go really nicely with the carrots, so I will take those flavors from this recipe to use in the future. I'm so glad we tried this recipe and I think it's worth making at least once! Because of the "mushed" consistency, kind of like a carrot pudding, I doubt we will make this recipe again. However, like I said, the garlic and thyme go nicely with the carrots and we'll be adding those to our steamed carrots!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
