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Title: Carrot Timbale On A Tomato Sauce
Yield: 1

Ingredients

    400 g  carrots; peeled and grated
     40 g  butter
    200 g  potatoes; peeled and cooked
    100 g  heidi farm gruyere; grated
      3    eggs; lightly beaten
      1    salt and freshly ground
           -black peppe; r to
      1    ; taste
      1    thyme sprigs for garnish
 
  --------------------------TOMATO SAUCE--------------------------------
      1 tb butter
      1    onion; finely chopped
      1    clove garlic
      1    810 g. can chopped tomatoes
  1 1/2 c  chicken stock
      1    sprig fresh thyme

Instructions

1. Melt butter in a frying pan and cook the carrots, stirring occasionally,
until tender, about 4 minutes. Mash potato to a smooth consistency. Combine
carrot, potato, cheese and eggs and seasoning.

2. Lightly butter six small souffle dishes and fill with the carrot
mixture,
smoothing the top surface. Cover with plastic wrap. Steam (see Note) for
about
20 minutes.

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. Melt butter in a pan and saute onion and garlic until the onion is
transparent. Add tomatoes and their juice, stock and thyme and simmer for
20
minutes. Remove thyme and discard. Process tomato mixture 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

Converted by MC_Buster.

Per serving: 1002 Calories (kcal); 59g Total Fat; (52% calories from fat);
29g Protein; 91g Carbohydrate; 680mg Cholesterol; 3986mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 10 Vegetable; 0
Fruit; 10 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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