Directions:
- Preheat oven broiler. Cut peppers in half and remove seeds and membranes. Place, skin side up, on baking sheet under hot broiler, until skin blackens and blisters. Cool and peel away skin.
- Steam the carrots until they are soft. Drain.
- Wash watercress and put in sauce pan with just the water clinging to the leaves. Cover pan and steam watercress for 2 minutes. Drain, cool and squeeze dry with your hands.
- Puree each vegetable individually in food processor, adding a third of the cream to the carrots to make a smooth puree.
- Pour the pepper puree into a small sauce pan and stir over moderate heat until thickened.
- Put each puree into its own bowl to cool. Divide remaining cream between pepper and watercress purees.
- Butter 4 timbale molds. Preheat oven to 325°F
- Stir 2 egg yolks into each puree. Divide last yolk between watercress and pepper purees. Season each with salt, pepper and a pinch of nutmeg.
- Divide carrot puree equally among timbale molds. Smooth the surface. Repeat with watercress puree. Smooth surface and repeat with pepper puree.
- Put the molds in a roasting pan and pour hot water around molds, about half-way up sides of molds.
- Bake 1 to 1 1/4 hours.
- Remove molds from pan and cool slightly on wire rack.
- To serve, hold plate on top of each timbale and then turn it upside down. Give the plate and timbale a sharp shake and timbale should release itself.
- Serve warm with salad and baguette.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.23 Kcal (968 kJ) | ||
| Calories from fat | 144.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 25% | |
|---|---|---|---|
| Cholesterol | 317.27mg | 106% | |
| Sodium | 189.81mg | 8% | |
| Potassium | 610.92mg | 13% | |
| Total Carbs | 10.36g | 3% | |
| Sugars | 4.71g | 19% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 12.55g | 25% | |
| Vitamin C | 87.5mg | 146% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 23.2mg | 129% | |
| Calcium | 170.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 78.17 Kcal (327 kJ) | ||
| Calories from fat | 48.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 25% | |
|---|---|---|---|
| Cholesterol | 107.26mg | 106% | |
| Sodium | 64.17mg | 8% | |
| Potassium | 206.54mg | 13% | |
| Total Carbs | 3.5g | 3% | |
| Sugars | 1.59g | 19% | |
| Dietary Fiber | 1.04g | 12% | |
| Protein | 4.24g | 25% | |
| Vitamin C | 29.6mg | 146% | |
| Vitamin A | 0.6mg | 61% | |
| Iron | 7.9mg | 129% | |
| Calcium | 57.7mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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