Carrots are a powerhouse of nutrition, and can be added to many dishes. In this one, carrots are the primary ingredient and the presentation is a delight. Hint: for small children or picky eaters, try using small espresso or Cuban coffee cups; simmer a shorter period of time.
1 T. olive oil
Cut onion into small pieces or slivers; crush then chop garlic. Slice carrots thinly (a food processor works great!). Heat olive oil over medium heat. Add carrots, garlic and onions and sauté for about 4 or 5 minutes, stirring frequently. Add about 1/3 C. water, salt and half of the dill, bring to a boil, then cover and reduce heat. Simmer until carrots are soft.
Spray 6 custard cups or teacups with cooking spray. Sprinkle the remaining dill in the cups, and add a dash of black pepper. Arrange some carrot slices in a single layer in bottom of each cup.
Drain carrots if much water remains. Place in a blender or food processor and process until smooth. Add egg and sour cream and blend. Spoon carefully into cups and smooth tops.
Prepare a large pan or chicken fryer with a layer of paper towels on the bottom and an inch or so of water. Arrange the cups in the pan, and add more water to reach the height of the carrot mixture in the cups. Bring water to a boil, then cover and turn down heat. Simmer for 20 to 30 minutes until mixture is somewhat solid.
Uncover and let sit for a few minutes until water cools enough that they can safely be removed from pan. Unmold onto dessert plates.
Combine orange concentrate, ginger and butter in a small pan or in the microwave. Drizzle onto the timbales and garnish with a little fresh dill or parsley if you wish.
These can be prepared ahead of time, stored in the cups in
the fridge, unmolded and reheated in the microwave when ready to serve. They
sound complicated but are actually quite easy to make.
Thyme may be substituted
for the dill if you prefer.