Vegetable Timbales

Ingredients

• 1½ cups warm heavy cream
• 4 large eggs, at room temperature
• (½ cup grated Gruyère, Swiss, or white Cheddar [2 ounces])
• Hide ingredients for (Cloves from 2 heads Roasted Garlic) 1 (Cloves from 2 heads Roasted Garlic) (opens in new tab) (Cloves from 2 heads Roasted Garlic)
  • 4 large heads garlic
  • 2 tablespoons olive oil
  • Garlic cloves, unpeeled, excess skin removed

  Sub-recipe steps

  1. Preheat the oven to 400°F. To expose the cloves, cut the top third from: 4 large heads garlic
  2. Drizzle over the cut portions of the heads: 2 tablespoons olive oil
  3. Wrap each head tightly in foil, place in a baking dish, and bake until the garlic is soft and tender, about 45 minutes. Serve hot or at room temperature.
  4. QUICK PAN-ROASTED GARLIC CLOVES
  5. This method produces a firmer result with a toasty flavor. Pan-roasting is ideal for mellowing out garlic before using in salsas or uncooked table sauces like Habanero-Citrus Hot Sauce.
  6. Place in a heavy skillet over medium heat: Garlic cloves, unpeeled, excess skin removed
  7. Let the skin of the cloves blacken, and then turn them. Repeat until the cloves have charred spots on all sides, about 15 minutes. Transfer to a cutting board and let cool.
• ¾ teaspoon salt
• ½ teaspoon sweet paprika
• (2 tablespoons minced herbs such as parsley, tarragon, or thyme)
• (1 garlic clove, minced)
• Hide ingredients for 1½ cups chopped and well-drained Sautéed Mushrooms, Sautéed Onions, Roasted Asparagus, Wilted Tender Greens, or Steamed Broccoli 1 1½ cups chopped and well-drained Sautéed Mushrooms, Sautéed Onions, Roasted Asparagus, Wilted Tender Greens, or Steamed Broccoli (opens in new tab) 1½ cups chopped and well-drained Sautéed Mushrooms, Sautéed Onions, Roasted Asparagus, Wilted Tender Greens, or Steamed Broccoli
  • 1 pound mushrooms
  • 3 tablespoons butter or vegetable oil
  • (1 garlic clove, thinly sliced)
  • Salt and black pepper
  • Toast rounds

  Sub-recipe steps

  1. Quarter or thinly slice to uniform thickness: 1 pound mushrooms
  2. Heat a very large skillet over medium-high until hot. Add: 3 tablespoons butter or vegetable oil
  3. Add the mushrooms and shake the skillet to coat the mushrooms. If desired, add: (1 garlic clove, thinly sliced)
  4. Cook over medium-high heat, shaking the skillet frequently. At first the mushrooms will seem dry and will absorb the fat. Continue to shake the skillet until the mushrooms begin to color and release their juice, 3 to 4 minutes. Season to taste with: Salt and black pepper
  5. Use as a garnish for cooked meats, pasta, and grains, or simply serve on: Toast rounds
• (Crumbled crisp bacon)
• Chopped parsley