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Carrot timbales with creamy saffron and leek sauce

A recipe from the Good Food collection.


Carrot timbales with creamy saffron and leek sauce
Carrot timbales with creamy saffron and leek sauce
60 g (2¼ oz) butter
2 leeks, sliced
2 garlic cloves, crushed
1 kg (2 lb 4 oz) carrots, sliced
375 ml (1½ cups) vegetable stock
1½ tablespoons finely chopped sage
60 ml (¼ cup) cream
4 eggs, lightly beaten 

Saffron and leek sauce

40 g (1½ oz) butter
1 small leek, finely sliced
1 large garlic clove, crushed
60 ml (¼ cup) white wine
pinch saffron threads
90 g (⅓ cup) crème fraîche


1. Preheat the oven to 170°C (325°F/Gas 3). Lightly grease six 185 ml (¾ cup) timbale moulds. Heat the butter in a saucepan over medium heat, add the leek and cook for 3–4 minutes, or until soft. Add the garlic and carrot and cook for 2–3 minutes. Pour in the stock and 500 ml (2 cups) water, bring to the boil, then reduce the heat and simmer, covered, for 5 minutes, or until the carrot is tender. Strain, reserving 185 ml (¾ cup) of the liquid.

2. Blend the carrot, 125 ml (½ cup) of the reserved liquid and the sage until smooth. Cool slightly. Stir in the cream and egg, season and pour into the moulds. Place the moulds in a roasting tin filled with enough hot water to come halfway up their sides. Bake for 30–40 minutes, or until just set.

3. To make the sauce, melt the butter in a saucepan and cook the leek over medium heat for 3–4 minutes without browning. Add the garlic and cook for 30 seconds. Add the wine, remaining reserved liquid and saffron, and simmer for 5 minutes, or until reduced. Stir in the crème fraîche.

4. Invert the timbales onto serving plates and serve with the sauce.

Main ingredient:
Side Dish, Dinner

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