Carrot timbales

Bugs Bunny would love this recipe. Carrots pack the highest punch when it comes to pro-vitamin A carotenes. They help fight cardiovascular disease and cancer. Who doesn’t love the portability of this vegetable? That said, carrots deserve to be cooked from time to time just like all the other veggies.

Curious as to what the word “timbale” actually means? Aside from it being a Cuban and Latin American percussion instrument, when it comes to food it means “various ingredients cooked in a round mold.” Go on and call your next item cooked in a ramekin or other round mold a “timbale”—you’ll sound super fancy.

2 tablespoons coconut oil or grass-fed butter
1 pound (450 g) carrots, peeled and thinly sliced
1 clove garlic, minced
¼ teaspoon salt
½ teaspoon sweet paprika
1 pinch nutmeg
½ teaspoon fresh thyme, minced
1/3 cup (80 mL) coconut milk
2 large eggs
2 teaspoons Italian parsley, to garnish

  1. Heat oil in a heavy saucepan.
  2. When oil is hot, add carrots and garlic and toss to coat. Cook covered, over medium-low heat until tender, about 30 to 40 minutes, stirring occasionally. Cool for 5 minutes.
  3. Preheat oven to 325°F (165°C). Lightly grease or spray six ½-cup (125 mL) ramekins or other oven-friendly cups. Set aside.
  4. Scrape carrots into bowl of food processor. Add salt, paprika, nutmeg, thyme and coconut milk and puree until smooth.
  5. Add in eggs and purée for 1 minute or until mixture is well combined.
  6. Spoon carrot purée into ramekins until they are almost full.
  7. Place timbales into a roasting pan. Pour boiling hot water into roasting pan until it comes ½ way up the sides of the ramekins.
  8. Place in oven and bake for 40–45 minutes.
  9. Unmold gently by running a knife around sides of ramekins. Serve warm or slightly chilled garnished with parsley.

Variations—For slightly different flavor, garnish your timbales with some finely chopped chives or scallions, or consider adding some curry powder, turmeric, or ginger for a more exotic taste.