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“A colorful dish that is best served with a salad and a sliced baguette. This looks labor intensive, but is really quite easy.”
2hrs 15mins

Ingredients Nutrition


  1. Preheat oven broiler. Cut peppers in half and remove seeds and membranes. Place, skin side up, on baking sheet under hot broiler, until skin blackens and blisters. Cool and peel away skin.
  2. Steam the carrots until they are soft. Drain.
  3. Wash watercress and put in sauce pan with just the water clinging to the leaves. Cover pan and steam watercress for 2 minutes. Drain, cool and squeeze dry with your hands.
  4. Puree each vegetable individually in food processor, adding a third of the cream to the carrots to make a smooth puree.
  5. Pour the pepper puree into a small sauce pan and stir over moderate heat until thickened.
  6. Put each puree into its own bowl to cool. Divide remaining cream between pepper and watercress purees.
  7. Butter 4 timbale molds. Preheat oven to 325°F
  8. Stir 2 egg yolks into each puree. Divide last yolk between watercress and pepper purees. Season each with salt, pepper and a pinch of nutmeg.
  9. Divide carrot puree equally among timbale molds. Smooth the surface. Repeat with watercress puree. Smooth surface and repeat with pepper puree.
  10. Put the molds in a roasting pan and pour hot water around molds, about half-way up sides of molds.
  11. Bake 1 to 1 1/4 hours.
  12. Remove molds from pan and cool slightly on wire rack.
  13. To serve, hold plate on top of each timbale and then turn it upside down. Give the plate and timbale a sharp shake and timbale should release itself.
  14. Serve warm with salad and baguette.

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