- Serves: 6
- Cook Time: 1 hour 20 minutes
- Prep Time: 25 minutes
- Effort: medium
- 1 kg carrots, cut into even-sized chunks
- 3 shallots, or 1 large onion, chopped
- 1-2 cloves garlic, chopped
- 2 cm ginger, finely chopped
- 1 tsp flakes sea salt
- 1 lemon, grated zest
- 4 tbsp olive oil
- 3 large eggs
- 300 ml single cream
- freshly ground salt and black pepper
- grated nutmeg
For the lemon and chive sauce
- 600 ml double cream
- 75 g chives, snipped with scissors
- 1 lemon, finely grated rind and juice
- 1/2 tsp salt
- black pepper, to taste
1. Preheat the oven to 420C/gas 8.
2. Put the prepared carrots, shallots or onion, garlic, ginger, salt, and lemon rind onto a bake well paper lined roasting tin. Add the olive oil, and, with your hands, mix everything together.
3. Roast in a hot oven for 30 minutes before shuffling everything around in the roasting tin. Continue cooking for a further 15 minutes or so, until the vegetables are cooked through. Remove from the oven and set aside to cool. Turn the oven down to 180C/gas 4.
4. Tip the contents of the roasting tin into a food processor and process until smooth. Add the eggs, one by one, whizzing well in between each addition.
5. Season with salt, pepper and nutmeg and fold in the single cream. Pour the contents of the processor into a measuring jug, and divide this mixture between the buttered ramekins.
6. Put the ramekins into a roasting tin, and pour hot water around them to come halfway up the sides of the ramekins. Bake in a moderate oven for 35 minutes, or until the mixture feels quite firm to the touch. Take them out of the oven, and leave for 15 minutes before running a knife around the insides of each ramekin and turning them out onto serving plates.
7. Just before the timbales are cooked, pour the cream into a saucepan and set over a moderate heat. Simmer until it has thickened and the colour darkened a shade or two.
8. Add the lemon rind and juice, snipped chives, and salt and pepper. Serve the sauce with the warm timbales.
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