March 08, 2014

Buckwheat Timbales with Parsnip & Carrot

This recipe was directly inspired by something I found at the farmers market. I’ve previously mentioned how much I love food shopping at the market. Not only is the food fresh, organic, seasonal and affordable, but you also get the chance to build relationships with the people selling these foods. I cherish my weekly Thursday morning trips, when I go early before work and get to select my veggies for the week and have a chat with the people there. At Exeter, we’re lucky to even have a vegetarian catering stall, called ‘Nourish’. In those rare occasions when I needed to buy something readymade I went there and tried their veggie lasagne and delightful tarts. The lady at the stall is super chatty and doesn’t miss an opportunity to give you a full description of what ingredients she used for each of her creations. One of them which I haven’t tried but caught my eyes was buckwheat timbales with parsnips and carrots. I loved the sound of them and decided to recreate them at home. The task was pretty easy and it made for a great lunch, served alongside some greens (purple sprouting broccoli and arugula salad) as well as crunchy veg (grated white cabbage and mung bean sprouts).

Buckwheat Timbales with Parsnip & Carrot – makes 6
•200g buckwheat groats, rinsed
•2 shallots, peeled and very finely chopped
•1 parsnip, peeled and grated
•1 large carrot, peeled and grated
•1tsp dry oregano
•2 eggs, beaten
•100g hard goat’s cheese, grated
•2tbsp olive oil + extra for greasing
•Salt and pepper

1.Cover the buckwheat with water and cook for 15min. Drain any excess water.
2.Preheat the oven to 180°C and brush the inside of 6 ramequins with a little bit of olive oil.
3.In a large bowl, mix together the cooked buckwheat with the shallots, parsnip, carrot, oregano, eggs, 50g goat’s cheese, 2tbsp olive oil and season with salt and pepper.
4.Spread the mixture between the ramequins, pressing it down and sprinkle with the rest of the goat’s cheese. Place in the oven for 30min until golden.
5.Serve either straight in the ramequins or unmold the timbales before serving. Goes really well with salad or veggies.

Timbales au Sarrasin, Panais & Carottes – pour 6 timbales
•200g de sarrasin, rincé
•2 échalotes, pelées et émincées
•1 panais, pelé et râpé
•1 grosse carotte, pelée et râpée
•1cc d’origan séché
•2 œufs, battus
•100g de fromage de chèvre, râpé
•2cs d’huile d’olive + extra pour graisser
•Sel et poivre

1.Couvrir le sarrasin d’eau et faire cuire 15min. Egoutter.
2.Préchauffer le four sur 180°C et graisser 6 ramequins à l’aide d’un pinceau et d’huile d’olive.
3.Dans un saladier, mélanger le sarrasin, les échalotes, le panais, la carotte, l’origan, l’œuf, 50g de fromage de chèvre, 2cs d’huile d’olive et assaisonner de sel et de poivre.
4.Répartir le mélange dans des ramequins et parsemer du reste de fromage de chèvre. Mettre au four pour 30min, jusqu’à ce que les timbales soient dorées.
5.Servir directement dans les ramequins ou démouler avant de servir. Servir avec de la salade et/ou des légumes.


Del's cooking twist said...

Ca a l'air absolument délicieux ! Il faut que je tente :)

food moods said...

Merci Del ;-)

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