Carrot Timbales

Carrot Timbales with Dill HavartiMy son, the Thinker, turned 14 last week.  In celebration of his birthday, I hosted a fancy dinner for him and a few of his friends.  They had to dress up with white shirts and ties.  They had to use the proper forks.  They had to initiate decent conversations.  I served the food and played “Manner Mentor” from the kitchen.  It was a lot of fun.

Carrot Timbales with Dill HavartiI served these carrot timbales as one of the sides to the meal.  Filled with dill Havarti, cream cheese and eggs, they are a delightfully rich way to serve carrots. The filling is similar to a carrot mousse.

Carrot Timbales
  • 2 carrots, peeled and thinly sliced
  • 4 carrots, peeled and grated
  • ¼ cup cream cheese
  • ½ cup Dill Havarti cheese, shredded or sliced and chopped
  • ½ tsp dill weed
  • 2 eggs
  • salt & pepper to taste
  1. Cut waxed paper or parchment paper to fit into the bottom of each ramekin (8).
  2. Butter the sides of the ramekins, too.
  3. In two pans, cook the carrots, the sliced in one and the shredded in the other, until done.
  4. Carefully spiral the drained, sliced carrots into the bottom of the ramekins.
  5. Drain the shredded carrots and put them into a food processor along with the cream cheese, havarti cheese, dill weed, eggs and salt & pepper.
  6. Blend until smooth.
  7. Spoon the mixture over the sliced carrots and bake in a water filled pan at 350 degrees for 25 minutes or until done.
  8. When they come out of the oven, let sit for a few minutes, run a knife around the edge and invert on individual plates.




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