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 (30 ml) 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 (10 ml) 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.

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Carrot timbales steam carrots with garlic until tender, puree them with coconut milk, eggs, and warm spices, then bake the custards in a water bath until just set. Timbale is the fancy word for food cooked in a round mold - use it at the table. Elegant enough for company, simple enough for Tuesday.

Pro Tips

• Cook the carrots covered over medium-low for 30-40 minutes; only truly tender carrots puree silky.
• Cool the puree 5 minutes before the eggs go in - hot carrots scramble them on contact.
• The water bath matters: pour boiling water halfway up the ramekins so the custards bake gently instead of curdling.
• Unmold by running a knife around the sides and serve warm or slightly chilled.

Frequently Asked Questions

What does timbale mean?

Food cooked in a round mold - the recipe says use the word and you will sound super fancy.

Can I flavor them differently?

Curry powder, turmeric, or ginger for an exotic tilt, or finely chopped chives and scallions on top.

Can I make them ahead?

They hold a day in the fridge and serve well slightly chilled, which makes them natural for company.

Recipe Card

Stav Kogan

Carrot timbales

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 2 tbsp coconut oil or grass-fed butter
• 1 lb (450 g) carrots, peeled and thinly sliced
• 1 clove garlic, minced
• ¼ tsp salt
• ½ tsp sweet paprika
• 1 pinch nutmeg
• ½ tsp fresh thyme, minced
• 1/3 cup (80 mL) coconut milk
• 2 large eggs
• 2 tsp Italian parsley, to garnish
• Scrape carrots into bowl of food processor. Add salt, paprika, nutmeg, thyme and coconut milk and puree until smooth.
• Spoon carrot purée into ramekins until they are almost full.
• Unmold gently by running a knife around sides of ramekins. Serve warm or slightly chilled garnished with parsley.

Method

 

1. Heat oil in a heavy saucepan.
2. When oil is hot, add carrots and garlic and toss to coat.
3. Cook covered, over medium-low heat until tender, about 30 to 40 minutes, stirring occasionally.
4. Cool for 5 minutes.
5. Preheat oven to 325°F (165°C). Lightly grease or spray six ½-cup (125 mL) ramekins or other oven-friendly cups.
6. Set aside.
7. Add in eggs and purée for 1 minute or until mixture is well combined.
8. Place timbales into a roasting pan.
9. Pour boiling hot water into roasting pan until it comes ½ way up the sides of the ramekins.
10. Place in oven and bake for 40–45 minutes.

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