Carrot and Cheese Timbales with Red Pepper Sauce

Carrot and Cheese Timbales with Red Pepper Sauce


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My interpretation of a dish I first had aboard "The Papillon" on the River Soane in Burgundy, France. It's very elegant and tasty!

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Atlanta, GA


  • 8 carrots, peeled and grated
  • 1/4 lb. sharp cheddar cheese, grated
  • 2 eggs, beaten
  • 1/4 tsp. dry mustard
  • 1/2 C. heavy cream
  • 1 red bell pepper, roasted and peeled
  • 1 onion, finely chopped
  • 1 C. chicken stock
  • 1 Tbs. butter
  • salt and pepper, to taste

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Pre-heat oven to 375 degrees. Finely chop red pepper and onion. Saute in sauce pan, careful not to burn. Add chicken stock and simmer until liquid is reduced by half. Blanche carrots in lightly-salted, boiling water for 30 seconds. Refresh in colander under cold running water and drain well on paper towels. Mix carrots, cheese, eggs, saltĀ and pepper, mustard, and cream. Mix well.

Coat four timbales/oven-proof custard cups with non-stick cooking spray or butter. Fill cups with carrot and cheese mixture, place cups in roasting pan half-filled with boiling water. Bake in oven for 20 minutes.

Liquidize red pepper sauce in food processor/blender.

To serve: Spoon sauce in center of small serving plates. Turn out timbales and place in center of each plate. Spoon remaining sauce on each timbale. Garnish with sprig of fresh parsley.

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