Recipe by Chef Kate
These little beauties look gorgeous on a plate and are a great accompaniment to grilled or roasted fish or meat. They are even better when the carrots and the thyme come from one of Maryland's or Virginia's rganic farms.
Top Review by Mama2boys
We were split in our house about this one. It's a fairly easy dish to make, and an interesting texture to the carrots. The thyme and garlic go really nicely with the carrots, so I will take those flavors from this recipe to use in the future. I'm so glad we tried this recipe and I think it's worth making at least once! Because of the "mushed" consistency, kind of like a carrot pudding, I doubt we will make this recipe again. However, like I said, the garlic and thyme go nicely with the carrots and we'll be adding those to our steamed carrots!
- 1 tablespoon unsalted butter, plus extra
- unsalted butter, for greasing baking dishes
- 1 tablespoon peanut oil
- 1 lb carrot, peeled and thinly sliced (about 7 medium)
- 1 large garlic clove, thinly sliced
- 1 tablespoon fresh thyme, chopped fresh
- 1⁄2 teaspoon sea salt
- 1⁄2 cup heavy cream
- fresh ground black pepper
- 1 egg
- 1 egg yolk
Directions See How It's Made
- Heat the oven to 325 degrees.
- Butter 4 (6-ounce) custard cups or ramekins.
- Heat 1 tablespoon butter and the oil in a medium saucepan.
- Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.
- Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.
- Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit).
- Combine the remaining carrots in a blender with the cream and purée until completely smooth.
- Season with pepper to taste.
- Add the egg and egg yolk and process until smooth. Divide among the cups.
- Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.
- Bake 1 hour.
- Remove from the oven and let stand 5 minutes.
- Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.