This elegant but easy to make dish can be made with almost any pureed vegetable, such as carrot or celeriac. To avoid last-minute fuss, make the timbales a few hours ahead and cook while the first course is being eaten. Or, serve them on their own as a starter with a little white wine butter sauce.
• Servings: 4
• Preparation Time: 10 min
• Cook Time: 25 min
• Ready Time: 35 min
• Cuisine: French
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- 350 g/3/4 lb broccoli florets
- 45 ml/3 tbsp crème fraîche or whipping cream
- 1 egg, plus 1 egg yolk
- 15 ml/ 1 tbsp chopped spring onion
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
- White wine butter sauce, to serve (optional)
- Fresh chives, to garnish
- Preheat the oven to 190°C/ 375°F/Gas 5. Lightly butter four 175 ml/6fl oz ramekins. Line the bases with greaseproof paper and butter the paper.
- Steam the broccoli in the top of a covered steamer over boiling water for 8-10 minutes until very tender.
- Put the broccoli in a food processor fitted with the metal blade and process with the cream, egg and egg yolk until smooth.
- Add the spring onion and season with salt, pepper and nutmeg. Pulse to mix.
- Spoon the purée into the ramekins and place them in a baking dish. Add boiling water to come halfway up the sides, then bake for 25 minutes, until just set. Invert on to warmed plates and peel off the paper. If serving as a starter, pour a little sauce around each timbale and garnish with chives.