My interpretation of a dish I first had aboard “The Papillon” on the River Soane in Burgundy, France. It’s very elegant and tasty!
How To Make Carrot and Cheese Timbales with Red Pepper Sauce
You will be surprised by the unexpected tasty combination of carrot and cheese in one dish topped with red pepper sauce for a little kick of spiciness.
Ingredients
- 8 carrots, peeled and grated
- ¼ lb sharp cheddar cheese, grated
- 2 eggs, beaten
- ¼ tsp dry mustard
- ½ cup heavy cream
- 1 red bell pepper, roasted and peeled
- 1 onion, finely chopped
- 1 cup chicken stock
- 1 Tbsp butter
- salt and pepper, to taste
Instructions
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Pre-heat oven to 375 degrees F.
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Finely chop red pepper and onion.
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Saute in a saucepan, careful not to burn.
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Add chicken stock and simmer until liquid is reduced by half.
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Blanche carrots in lightly salted, boiling water for 30 seconds.
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Refresh in a colander under cold running water and drain well on paper towels.
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Mix carrots, cheese, eggs, salt and pepper, mustard, and cream.
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Mix well.
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Coat four timbales/oven-proof custard cups with non-stick cooking spray or butter.
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Fill cups with carrot and cheese mixture, place cups in roasting pan half-filled with boiling water.
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Bake in the oven for 20 minutes.
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Liquidize red pepper sauce in the food processor/blender.
Nutrition
- Sugar: 5g
- :
- Calcium: 141mg
- Calories: 184kcal
- Carbohydrates: 10g
- Cholesterol: 77mg
- Fat: 13g
- Fiber: 2g
- Iron: 1mg
- Potassium: 318mg
- Protein: 7g
- Saturated Fat: 7g
- Sodium: 213mg
- Vitamin A: 11143IU
- Vitamin C: 24mg
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