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Ingredients
- 400 gm carrots, peeled and grated
- 40 gm butter
- 200 gm potatoes, peeled and cooked
- 100 gm Heidi Farm gruyere, grated
- 3 x Large eggs, lightly beaten salt and freshly grnd black pepper to taste thyme sprigs for garnish
- 1 Tbsp. butter
- 1 x onion, finely minced
- 1 x clove garlic
- 1 x 810 g. can minced tomatoes
- 1 1/2 c. chicken stock
- 1 sprg fresh thyme
Directions
- 1. Heat butter in a frying pan and cook the carrots, stirring occasionally, till tender, about 4 min. Mash potato to a smooth consistency. Combine carrot, potato, cheese and Large eggs and seasoning.
- 2. Lightly butter six small souffle dishes and fill with the carrot mix, smoothing the top surface. Cover with plastic wrap. Steam (see Note) for about 20 min.
- 3. When cooked, carefully remove from steamer. Spoon a small amount of sauce onto each plate to coat the surface and unmould the timbales. Garnish with a fresh sprig of thyme.
- Note: The souffle dishes can be steamed on a cake rack in a wok - make sure the water is kept at a slow boil all the time.
- Tomato Sauce:1. Heat butter in a pan and saute/fry onion and garlic till the onion is transparent. Add in tomatoes and their juice, stock and thyme and simmer for 20 min. Remove thyme and throw away. Process tomato mix in a food processor and pour through a sieve to remove any seeds. If sauce requires thinning, use a little water. Check the sauce for taste and adjust with salt if necessary.
- Serves 6
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