Try this Carrot Timbales - the Carrot Cookbook recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350_F. Beat the eggs in a large bowl with the milk until they are frothy and light. Add the salt and pepper, carrots, parsley, bread crumbs and onion. Beat together until they are well blended. Pour the mixture into custard cups or a ring mold brushed with the melted butter or margarine. Fill the cups or the mold two-thirds full. Place the cups or ring mold in a shallow baking pan with enough water to come halfway up the sides of the cups or mold. Bake the timbales for 30 to 40 minutes, or until they are firm. Serve in the cups or unmold the ring onto a platter. Garnish the dish with a sprig of parsley and serve at once. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Recipe by: The Carrot Cookbook
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 4 servings | ||
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Calories: 250 | ||
Calories from Fat: 165 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 535.2mg | 165 % | |
Sodium 265.1mg | 9 % | |
Potassium 184.2mg | 5 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.6g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 250
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