Wednesday, October 17, 2012
Potato and carrot timbales
Potato/carrot timbales (2 servings)
2 potatoes (3 inch diameter)
1/2 cup fine julienne of carrot
2 tbs butter
gruyere, cheddar or the cheese you like
salt and pepper to taste
Poke a few slits in the potatoes and microwave them for about 3 minutes. They should be nearly cooked through. Let them cool, then slice thinner than 1/4 inch.
Nuke the carrots for 60-90 seconds until tender but still firm.
Rub butter all over the insides of two ring molds. Layer the timbale thus: potato slices, carrot, bits of butter, gruyere. Repeat, making at least three layers. Press the layers down with the bottom of a jar or drinking glass. Top generously with parmesan cheese.
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