A healthy and delicious summer dish that makes full use of seasonal veggies and really fills you up.
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.
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.
When ready to serve, unmould the timbales onto plates, spoon around the sauce and top with the market vegetables.
Nutritional analysis per serving (2 servings)
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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