Carrot Timbales Recipes

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CARROT TIMBALES RECIPE



Carrot Timbales Recipe image

Provided by HeatherS

Number Of Ingredients 9

1-1/2 lb carrots, peeled and trimmed (8 or 9 medium) 750 g
3 tbsp soft butter 50 mL
4 eggs 4
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1/4 tsp freshly grated nutmeg 1 mL
1/4 tsp ground ginger 1 mL
3/4 cup whipping cream 175 mL
3 tbsp chopped fresh parsley or dill 50 mL

Steps:

  • Butter 6 to 8 Pyrex custard cups or 8 to 10 small individual souffle dishes. Cut circles from parchment or waxed paper to fit into bottoms of cups. •Slice carrots into coins. (There should be about 4 cups/1 L.) Steam until tender, about 15 to 20 minutes. Reserve a few carrot coins for garnish and puree remainder in food processor or blender. •Blend in butter, eggs, salt, pepper, nutmeg, ginger and cream; taste and adjust seasoning. Spoon mixture into paper-lined moulds and place moulds in large baking dish. Fill baking dish with boiling water to reach halfway up sides of moulds. Bake in 350° F (180° C) oven for 35 to 40 minutes or until firm to touch (the smaller the moulds, the faster they will set). •Remove moulds from water bath and run knife around inside edge of moulds. Let rest 5 to 10 minutes, then invert onto large serving platter or individual plates. Remove paper circles. Garnish with carrot slices and parsley. Makes 6 to 8 servings.

CARROT-THYME TIMBALES



Carrot-Thyme Timbales image

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.

Provided by Chef Kate

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 237.2, Fat 19.8, SaturatedFat 10, Cholesterol 148.5, Sodium 400.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.3, Protein 4

CARROT TIMBALE



Carrot Timbale image

From Barbara Kafka's "Microwave Gourmet Healthstyle Cookbook" -- a cookbook that should be in every library!

Provided by KLHquilts

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 lb carrot, cut into 1-inch rounds
1/3 cup fat-free ricotta cheese
1 1/4 teaspoons fresh dill, chopped
3 egg whites

Steps:

  • Using whatever method you prefer, cook carrots until done but not mushy. (You can put carrots in a pie plate, cover with plastic wrap, and cook at 100% power for 6-7 minutes.).
  • Process ricotta in a food processor until smooth. Add cooked carrots and remaining ingredients. Process until smooth.
  • Divide mixture evenly into four ramekins or custard cups. Cook in the microwave, uncovered, at 50% power for 6 minutes. (If you have a lower-wattage oven, cook at 100% for 8 minutes.).

Nutrition Facts : Calories 36.2, Fat 0.2, Sodium 80.4, Carbohydrate 5.6, Fiber 1.6, Sugar 2.8, Protein 3.2

CARROT TIMBALE



CARROT TIMBALE image

Categories     Vegetable     Side     Bake

Yield servings

Number Of Ingredients 7

1 cup cooked, mashed carrots (roughly 2 pounds - will get greater volume if cooked carrots are put through potato ricer)
1 cup heavy cream
1 tsp. grated onion
½ cup plain bread crumbs
¼ tsp. salt
1/8 tsp. paprika
½ tsp. worcestershire sauce

Steps:

  • Combine mashed (or riced) carrots and cream and beat well. Stir in remaining ingredients to blend. Spoon into baking dish and bake at 350° for 25 minutes.

VEGETABLE TIMBALES



Vegetable Timbales image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

Corn Custard, recipe follows
1 to 2 leeks, green part only reserving the white for other uses, blanched and cut in-half lengthwise
2 carrots, peeled and sliced into 1/4-inch rounds
3 zucchini, sliced into 1/4-inch rounds
3 tomatoes, sliced into 1/4-inch rounds
1 eggplant, sliced into 1/4-inch rounds
3 yellow squash, sliced into 1/4-inch rounds
Roasted red peppers
Spinach leaves
4 cups raw corn, cut from the cob
8 eggs
4 cups cream
2 tablespoons butter
2 teaspoons sugar
1 teaspoons fresh thyme
1 tablespoon salt
1/2 teaspoon pepper

Steps:

  • Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
  • Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
  • Cover with foil and bake until the custards reach a temperature of 150 degrees F.
  • Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.

TIMBALES



Timbales image

Deep fried cookies similar to rosettes.

Provided by ARAHK

Categories     Desserts     Cookies

Time 45m

Yield 36

Number Of Ingredients 7

½ cup evaporated milk
1 teaspoon white sugar
½ teaspoon salt
½ cup water
1 egg
1 cup sifted all-purpose flour
½ cup confectioners' sugar for dusting

Steps:

  • Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
  • In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
  • Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.

Nutrition Facts : Calories 26.2 calories, Carbohydrate 4.8 g, Cholesterol 6.2 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 38 mg, Sugar 2.1 g

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Top Asked Questions

What do timbales taste like?
The timbales are delightfully light, have a texture similar to a custard, and a delicate flavor. This recipe is a keeper, and I anticipate that I’ll be making it again soon. 4 carrots, peeled and sliced (approximately 2 cups sliced) Put sliced carrots in a saucepan and cover with water.
How long do you boil carrots to make them tender?
4 carrots, peeled and sliced (approximately 2 cups sliced) Put sliced carrots in a saucepan and cover with water. Using high heat bring to a boil; then reduce heat, cover, and cook until tender (about 20 – 25 minutes).
What can I make with carrots?
To make her tasty side dish, Molly boils her carrots, then coats them with a mixture of olive oil, harissa, garlic, lemon juice, salt and pepper. We like to add a can of beans to vegetable purees: it adds some fiber and makes the soup extra filling. Suitable for breakfast or dessert, these carrot muffins are a treat you can feel good about.
How to cook baby carrots in oven?
4 carrots, peeled and sliced (approximately 2 cups sliced) Put sliced carrots in a saucepan and cover with water. Using high heat bring to a boil; then reduce heat, cover, and cook until tender (about 20 – 25 minutes). Remove from heat and drain. Puree carrots until smooth or put through a ricer. (I used a ricer.) Preheat oven to 350° F.

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