Broccoli, Carrot, And Spinach Timbales
|Carrots||1 Pound, peeled and sliced in discs|
|Broccoli||1 Pound, trimmed and cut into stems with florets|
|Light cream||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Ground cardamom||1⁄2 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Fresh spinach||8 Cup (128 tbs)|
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.