INGREDIENTS

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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