A healthy and delicious summer dish that makes full use of seasonal veggies and really fills you up.


  • 50g/1¾ oz butter

  • 180g/6 oz carrot, grated

  • 1 shallot chopped

  • 1 clove garlic

  • Pinch fresh root ginger

  • 100g/3½ oz mashed potato

  • 2 eggs

  • 50g/1¾ oz vegetarian Gruyere cheese

  • Salt and pepper, to season

  • 200ml/7 fl oz tomato passata

  • 4 leaves fresh basil – shredded

  • 25ml/ 1 fl oz crème fraiche

  • To serve

  • A selection of summer vegetables, blanched, such as fresh peas, broad beans, broccoli and cauliflower


  • 1.

    Heat the butter and sweat off the carrot, garlic, shallot and ginger for 5 minutes until softened. Add the potato, eggs and cheese. Mix well and season. Line ramekin dishes with food wrap and fill the ramekins with the mixture then cover.

  • 2.

    Bake in a bain marie 180°C / 350°F / Gas 4 for 20 minutes. Heat the passata, basil and crème fraiche to make a sauce. Warm through the vegetables.

  • 3.

    When ready to serve, unmould the timbales onto plates, spoon around the sauce and top with the market vegetables.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 568kj
  • Fat Total 35g
  • Saturated Fat 19g
  • Protein 23g
  • Carbohydrate 47g
  • Sugar 18g
  • Sodium 1550mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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