Carrot And Cheese Timbales With Red Pepper Sauce Recipe

Ingredients

8 carrots, peeled and grated

¼ lb sharp cheddar cheese, grated

2 eggs, beaten

¼ tsp dry mustard

½ cup heavy cream

1 red bell pepper, roasted and peeled

1 onion, finely chopped

1 cup chicken stock

1 Tbsp butter

salt and pepper, to taste

Pre-heat oven to 375 degrees F.

Finely chop red pepper and onion.

Saute in a saucepan, 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 a colander under cold running water and drain well on paper towels.

Mix carrots, cheese, eggs, salt 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 the oven for 20 minutes.

Liquidize red pepper sauce in the food processor/blender.