Timbale Of Idaho Potato Carrot And Caramelized Oni... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a beautiful side dish anytime, but especially for a dinner party, Elegant, tasty and do-ahead then just reheat in the oven before serving. They are slightly crunchy on the outside, and creamy on the inside. Read more . Take a bow. Ingredients:
6 large russet potatoes, peeled and cut into chunks |
2 carrots, peeled and diced |
2 large onions, diced |
2 tablespoons extra virgin olive oil |
4 tablespoons unsalted butter, divided |
1/2 cup cream or half and half, or as needed |
salt and pepper, to taste |
additional butter, at room temperature, to coat the ramekins |
unseasoned bread crumbs or panko to coat the ramekins |
Directions:
1. Put the potatoes and carrots together in a large pot, cover with water by 2 inches and boil until the potatoes are soft.
2. Meanwhile, heat the olive oil and 2 tablespoons butter in a large skillet, add the onions and saute over medium low heat until brown and caramelized
3. When the potatoes are cooked, drain well. Add them along with the carrots back into the pan and shake over a low flame to dry them out; then add the remaining butter and mash them, adding cream or half and half as necessary to make a soft mashed potato. (The carrots will likely remain in pieces you can see, this is fine and how it should be). Stir in the caramelized onions.
4. Coat 8 ramekins with softened butter, then coat with bread crumbs. Spoon the potato mixture into the ramekin, smoothing out the tops. (Make up to 2 days in advance, cover with plastic wrap and put in the refrigerator).
5. When ready to serve, remove the ramekins from the refrigerator and place on a cookie sheet. Remove the plastic from the tops and place in a hot 375 degree oven for about 30 minutes or until hot. Gently run a knife around the edge of the ramekin, then using potholders , turn the timbale out onto the plate, shaking gently to release.
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