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Carrot timbales – paleo recipe
Stav Kogan

Carrot timbales

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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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