Carrot Thyme Timbales
Delight your taste buds with these elegant Carrot Thyme Timbales, a gourmet side dish that combines the natural sweetness of tender steamed carrots with the earthy aroma of fresh thyme. Blended with rich heavy cream, eggs, and a hint of garlic, these velvety timbales are baked to perfection in individual ramekins for an upscale presentation. The breadcrumb-coated molds ensure a delicate crust, while the water bath technique keeps the dish irresistibly moist and creamy. Perfect for a dinner party or holiday feast, these timbales are a sophisticated way to showcase simple, wholesome ingredients. Serve them warm, topped with a sprig of thyme, for a visually stunning and flavorful accompaniment to any meal.
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Recipe Information
Ingredients
- 500 g Carrots
- 200 ml Heavy cream
- 3 large Eggs
- 1 tbsp Thyme (fresh)
- 1 clove Garlic
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Unsalted butter (for greasing)
- 2 tbsp Breadcrumbs (for coating molds)
- 1 l Water
Instructions
Preheat your oven to 180°C (350°F).
Peel and chop the carrots into small chunks for easier cooking. Steam or boil them in a pot with the water until tender, about 10-12 minutes. Drain and set aside to cool slightly.
Grease 4 small ramekins or timbale molds with the butter. Sprinkle breadcrumbs evenly inside each mold to coat the interior. Tap out any excess breadcrumbs and set the molds aside.
In a blender or food processor, combine the cooked carrots, heavy cream, eggs, garlic, thyme, salt, and black pepper. Blend until the mixture is smooth and creamy.
Evenly distribute the carrot mixture among the prepared ramekins, filling them about 3/4 of the way full.
Place the molds in a deep baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the molds. This water bath will ensure even cooking and prevent the timbales from drying out.
Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the timbales are set and a knife inserted into the center comes out clean.
Once cooked, remove the molds from the water bath and let them cool for 5-10 minutes. Use a small knife to gently loosen the edges, then invert each mold onto a plate to release the timbales.
Serve warm, garnished with an extra sprig of fresh thyme if desired.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 25.1 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 345 mg | 27% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
