Carrot Timbale Recipes

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.

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.).

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.

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.