Title: Carrot - Turnip - Rosemary Timbales
Categories: Vegetable Side Herb
Yield: 8 Servings

2	c	Carrots; finely chopped
2	c	Turnips; peeled & finely
		. chopped
4		Sprigs rosemary; 4-inches
		. in length
1/2	c	Water
1	ts	Salt
1/2	c	Heavy cream or evaporated
		. milk
1/2	c	Milk
2		Eggs; lightly beaten
1	ts	White wine vinegar
1/2	ts	Freshly milled white pepper
1/4	ts	Ground nutmeg
8		Sprigs of rosemary for
		. garnishing

If you don't have timbale molds, individual custard or souffle ramekins will do. Don't let the simplicity of this dish fool you; the whole is much more than the sum of its parts.

DIRECTIONS:

Combine the carrots, turnips, four rosemary sprigs, water and salt in a saucepan. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Simmer for 10 minutes, then remove the lid and cook for 20 minutes longer. Most of the moisture should have evaporated, but the carrots should still have their color; don't let the vegetables burn. Remove the rosemary sprigs, then drain the vegetables and puree them in a food processor, blender or food mill. Place the puree in an unbleached muslin towel and gently squeeze it to extract the excess moisture.

Heat the oven to 350øF. Fill a pan large enough to hold all the timbale molds with about 1 inch of hot water and place it on the upper rack. Butter eight timbale molds or 6 oz custard cups and circles of baking parchment cut to fit the tops of the molds.

In a bowl, combine the cream or evaporated milk, milk, eggs, vinegar, white pepper and nutmeg. Add the pureed vegetables and mix thoroughly. Pour into the prepared molds and cover with the buttered parchment paper. Place the molds in the water bath in the oven. Cook for 45 minutes, or until the centers of the timbales just begin to spring back when lightly touched. Unmold them and serve immediately, garnished with a sprig of fresh rosemary.

Makes about 8 servings. ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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