Carrot and Tarragon Timbales

freeze in the ramekins for up to 3 months

Prepare ahead

The unbaked timbales can be refrigerated for up to 8 hours.

1. Preheat the oven to 400°F (200°C). Butter six 6oz (180ml) ramekins. Line the bottoms with rounds of wax paper, and butter the wax paper.

2. Bring a saucepan of water to a boil over high heat. Add the carrot and cook for 30 seconds. Drain and rinse under cold running water. A handful at a time, squeeze the carrot dry and place in a large mixing bowl.

3. Add the Gruyére, eggs, créme fraiche, tarragon, and dry mustard to the carrots and mix well. Season with black pepper. Divide among the ramekins. Cover each with a circle of buttered wax paper, buttered side down.

4. Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins. Bake for 25 minutes or until they are just set and firm on top.

5. Remove the ramekins from the pan. Remove the top paper rounds. One at a time, run a dull knife around the inside of a ramekin. Place a small plate over the ramekin, and invert the ramekin and plate together to unmold the timbale. Remove the bottom paper round. Serve hot.

Good with a tomato salad as a starter, or as an accompaniment to roast chicken or roast beef.

Variation

Sweet Potato and Herb Timbale

Replace the carrot with sweet potatoes and use a milder cheese, such as Cheddar. Instead of using tarragon, try parsley, sage, or chives.