| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Veg05 |
4 |
servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/4 |
c |
Milk |
|
|
Salt and pepper |
| 2 1/2 |
c |
Cooked pureed carrots |
| 1 |
tb |
Parsley; minced |
| 1/2 |
c |
Soft bread crumbs |
| 1/4 |
c |
Onion; minced |
| 1 |
tb |
Butter or margarine; melted |
| 1 |
|
Parsley sprig |
INSTRUCTIONS
Preheat the oven to 350_F. Beat the eggs in a large bowl with the milk
until they are frothy and light. Add the salt and pepper, carrots,
parsley, bread crumbs and onion. Beat together until they are well
blended.
Pour the mixture into custard cups or a ring mold brushed with the
melted butter or margarine. Fill the cups or the mold two-thirds
full. Place the cups or ring mold in a shallow baking pan with enough
water to come halfway up the sides of the cups or mold.
Bake the timbales for 30 to 40 minutes, or until they are firm. Serve
in the cups or unmold the ring onto a platter. Garnish the dish with
a sprig of parsley and serve at once.
Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN
0-88266-433-6
Recipe by: The Carrot Cookbook
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