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Broccoli, Carrot, And Spinach Timbales

Quick.easy.cooking's picture
Ingredients
  Carrots 1 Pound, peeled and sliced in discs
  Broccoli 1 Pound, trimmed and cut into stems with florets
  Eggs 4
  Light cream 2 Tablespoon
  Freshly ground black pepper To Taste
  Ground cardamom 1⁄2 Teaspoon
  Ground mace 1⁄2 Teaspoon
  Butter/Margarine 5 Tablespoon
  Fresh spinach 8 Cup (128 tbs)
  Salt To Taste
Directions

Preheat oven to 350°.
Steam carrots and broccoli in separate pans for 15 minutes or until very soft.
Puree each vegetable separately in food processor.
In bowl, whisk together eggs and cream; divide mixture in half and blend with pureed vegetables in separate pans.
Add cardamom to carrots and mace to broccoli; add 2 tablespoons of butter to each and cook over low heat for just a minute.
Place broccoli puree in greased ramekins; top with carrot puree.
Place ramekins in bain-marie, a large baking pan with hot water that reaches halfway up the ramekins, and bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
When timbales are nearly done, thoroughly wash spinach and place in saucepan with water still clinging to leaves.
Cover and cook over low heat for 2 to 3 minutes.
Serve unmolded timbales on a bed of spinach.

Recipe Summary

Cuisine: 
Mexican
Method: 
Blending
Ingredient: 
Spinach

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