Timbales of spinach and carrots

01321 TIMBALES of SPINACH and carrots with TOMATO SAUCE INGREDIENTS for 4 PEOPLE 4 carrots, 150 g frozen spinach, 1 cup of milk, 50 g butter, 1 glass of cream, 2 eggs, 2 egg yolks, 4 tablespoons of grated Parmesan, 4 tablespoons of tomato sauce, 10 g fresh tarragon, 1 pinch of nutmeg, salt and pepper.

3 carrots Peel PROCEDURE.

Spuntatele, carrots, and wash them in cold running water.

Sgrondatele well and cut into cubes.

In a saucepan melt 30 g butter, when it foams add the carrots and Cook, seasoning salt to taste.

When cooked, blend.

Boil spinach, without thaws them, in a little salted water.

Drain thoroughly, then strizzateli and mince.

In a bowl, emulsify the cream, milk, eggs and two egg yolks, then add the spinach, carrots and two tablespoons of Parmesan.

Mix with a wooden spoon, add salt and pepper and spiced with nutmeg.

Fill with the mixture of single-portion molds previously buttered, you have.

Sprinkle with the remaining Parmesan and place in a roasting pan in which you've poured a finger of warm water.

Bake in hot oven (180°) in a water bath for 30 minutes.

Put the timbales on individual plates, garnishing with lightly warmed tomato sauce and flavored with Tarragon.

Decorate with julienned carrot.