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Serves 4


  • 1 pound carrots, peeled
    1 teaspoon butter
    1 cup chicken broth
    1/2 teaspoon salt
    1/4 teaspoon nutmeg, ground
    2 eggs
    2 egg whites
    1/2 cup light cream
    2 teaspoons roux (½ butter, ½ flour)
    1/2 cup parsley, chopped
    1/2 cup basil, chopped


  • Cut carrots into small pieces.
    Cook in butter, broth and salt Drain carrots. Save the cooking liquid. Puree carrots in a food processor.
    Season with nutmeg. Beat in the eggs and cream. Pour carrot mixture in individual buttered molds.
    Bake at 400 degrees F for 20 minutes, or until mixture is firm. Bring the cooking liquid to a boil in a saucepan.
    Thicken with the roux.
    Mix in the chopped herbs.
    Unmold the carrot timbales on warm plates. Pour a tablespoon of sauce over each carrot. Decorate with a sprig of herb. Serve hot.
Carrot timbales

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