Best Vegetable Timbales Recipes

Vegetable Timbales image

Provided by Outta Here

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 8

9 ounces red bell peppers
1 3/4 cups carrots, chopped (no need to peel)
9 cups watercress, trimmed
3/4 cup heavy cream, divided
7 egg yolks
salt and pepper
3 pinches nutmeg
butter, for greasing timbales

Steps:

Preheat oven broiler. Cut peppers in half and remove seeds and membranes. Place, skin side up, on baking sheet under hot broiler, until skin blackens and blisters. Cool and peel away skin.
Steam the carrots until they are soft. Drain.
Wash watercress and put in sauce pan with just the water clinging to the leaves. Cover pan and steam watercress for 2 minutes. Drain, cool and squeeze dry with your hands.
Puree each vegetable individually in food processor, adding a third of the cream to the carrots to make a smooth puree.
Pour the pepper puree into a small sauce pan and stir over moderate heat until thickened.
Put each puree into its own bowl to cool. Divide remaining cream between pepper and watercress purees.
Butter 4 timbale molds. Preheat oven to 325°F
Stir 2 egg yolks into each puree. Divide last yolk between watercress and pepper purees. Season each with salt, pepper and a pinch of nutmeg.
Divide carrot puree equally among timbale molds. Smooth the surface. Repeat with watercress puree. Smooth surface and repeat with pepper puree.
Put the molds in a roasting pan and pour hot water around molds, about half-way up sides of molds.
Bake 1 to 1 1/4 hours.
Remove molds from pan and cool slightly on wire rack.
To serve, hold plate on top of each timbale and then turn it upside down. Give the plate and timbale a sharp shake and timbale should release itself.
Serve warm with salad and baguette.

Nutrition Facts : Calories 291.8, Fat 24.1, SaturatedFat 12.9, Cholesterol 351.6, Sodium 102.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.7, Protein 8.1

Vegetable Timbales image

Provided by Food Network

Categories appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

Corn Custard, recipe follows
1 to 2 leeks, green part only reserving the white for other uses, blanched and cut in-half lengthwise
2 carrots, peeled and sliced into 1/4-inch rounds
3 zucchini, sliced into 1/4-inch rounds
3 tomatoes, sliced into 1/4-inch rounds
1 eggplant, sliced into 1/4-inch rounds
3 yellow squash, sliced into 1/4-inch rounds
Roasted red peppers
Spinach leaves
4 cups raw corn, cut from the cob
8 eggs
4 cups cream
2 tablespoons butter
2 teaspoons sugar
1 teaspoons fresh thyme
1 tablespoon salt
1/2 teaspoon pepper

Steps:

Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
Cover with foil and bake until the custards reach a temperature of 150 degrees F.
Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.