| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | 4qr | 1 | servings | |
INGREDIENTS
| 400 | g | Carrots; peeled and grated |
| 40 | g | Butter |
| 200 | g | Potatoes; peeled and cooked |
| 100 | g | Heidi Farm gruyere; grated |
| 3 | Eggs; lightly beaten | |
| Salt and freshly ground black pepper to | ||
| ; taste | ||
| Thyme sprigs for garnish | ||
| 1 | tb | Butter |
| 1 | Onion; finely chopped | |
| 1 | Clove garlic | |
| 1 | 810 g. can chopped tomatoes | |
| 1 1/2 | c | Chicken stock |
| 1 | Sprig fresh thyme |
INSTRUCTIONS
TOMATO SAUCE 1. Melt butter in a frying pan and cook the carrots, stirring occasionally, until tender, about 4 minutes. Mash potato to a smooth consistency. Combine carrot, potato, cheese and eggs and seasoning. 2. Lightly butter six small souffle dishes and fill with the carrot mixture, smoothing the top surface. Cover with plastic wrap. Steam (see Note) for about 20 minutes. 3. When cooked, carefully remove from steamer. Spoon a small amount of sauce onto each plate to coat the surface and unmould the timbales. Garnish with a fresh sprig of thyme. Note: The souffle dishes can be steamed on a cake rack in a wok - make sure the water is kept at a slow boil all the time. Tomato Sauce: 1. Melt butter in a pan and saute onion and garlic until the onion is transparent. Add tomatoes and their juice, stock and thyme and simmer for 20 minutes. Remove thyme and discard. Process tomato mixture in a food processor and pour through a sieve to remove any seeds. If sauce requires thinning, use a little water. Check the sauce for taste and adjust with salt if necessary. Serves 6 Converted by MC_Buster. Per serving: 1002 Calories (kcal); 59g Total Fat; (52% calories from fat); 29g Protein; 91g Carbohydrate; 680mg Cholesterol; 3986mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 10 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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