Vegetable Timbales

Total Time:
1 hr 45 min
Prep:
25 min
Inactive:
20 min
Cook:
1 hr

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Corn Custard, recipe follows
  • 1 to 2 leeks, green part only reserving the white for other uses, blanched and cut in-half lengthwise
  • 2 carrots, peeled and sliced into 1/4-inch rounds
  • 3 zucchini, sliced into 1/4-inch rounds
  • 3 tomatoes, sliced into 1/4-inch rounds
  • 1 eggplant, sliced into 1/4-inch rounds
  • 3 yellow squash, sliced into 1/4-inch rounds
  • Roasted red peppers
  • Spinach leaves
  • Corn custard:
  • 4 cups raw corn, cut from the cob
  • 8 eggs
  • 4 cups cream
  • 2 tablespoons butter
  • 2 teaspoons sugar
  • 1 teaspoons fresh thyme
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
Directions
  • Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.

  • Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.

  • Cover with foil and bake until the custards reach a temperature of 150 degrees F.

  • Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Corn custard:
  • Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.


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