Tasty timbales

TASTY INGREDIENTS TIMBALES 01300 4 PEOPLE 300 g sliced carrots, parsnip 200 (roots), 10 g butter, 1/2 tablespoon of oil, 1 small chopped onion, 1 crushed garlic clove, chopped cashews 50 g, 25 g fresh breadcrumbs, 1/2 tablespoon of fresh thyme, 1 beaten egg, 2/3 tablespoons vegetable broth, salt and pepper.

For the sauce: two sliced onions, 15 g butter, 3 dl of vegetable broth 1 bunch watercress, water, 3 tablespoons of cream, salt and pepper.

For garnish: 1 sprig of parsley, grated carrots.

Preparation: 1 hour and 30 minutes difficulty: high PROCEDURE boil the carrots and parsnips.

Drain well; then mash together with the riducentole butter in mashed.

Heat oil in a pan and FRY garlic and onion for a few minutes; levateli from heat and beat them with cashew nuts, breadcrumbs, thyme, egg, vegetables and 2 tablespoons of broth, until the mixture is homogeneous if necessary unite another bit of broth; Add salt and pepper.

Grease 4 pirofiline and fill with the mixture of vegetables.

Equalize the surface with a spatula and cover with aluminum foil.

Place the pirofiline in a pan filled halfway with boiling water and cook in the oven for 40 minutes.

Meanwhile prepare the sauce: fry the onions in the butter, then add the broth and watercress leaves.

Bring to the boil and cook for 5 minutes.

Remove from heat and puree the ingredients to reduce them in cream.

Pour back into the Pan and let reduce over heat, add the cream, salt and pepper and cook 1-2 minutes again.

The tamballini baked, cover with the sauce and garnish with the grated carrots and parsley.