Root Vegetable Timbales with Sage Brown Butter
Servings Prep Time
12timbales 20minutes
Cook Time
20 + 35minutes
Servings Prep Time
12timbales 20minutes
Cook Time
20 + 35minutes
Ingredients
Sweet Potato/Squash Purée
Rutabega purée
Other
Instructions
  1. Cover sweet potato and squash dice with water and simmer over medium heat approximately 20 minutes, til fork tender. Simmer rutabaga dice in a separate sauce pan approximately 20 minutes til fork tender. (Or – in my pressure cooker it took 4 minutes at high pressure for the squash and sweet potato, and 8 minutes for the rutabaga).
  2. Preheat oven to 350 degrees.
Sweet Potato/Squash Purée
  1. Mash squash and sweet potato together.
  2. Mix all other sweet potato/squash puree ingredients into the mashed sweet potato and butternut squash. Set aside.
Rutabaga Purée
  1. Mash rutabaga in a small bowl.
  2. In a small sauce pan, melt the butter over medium heat and wait til the milk solids turn golden brown (about 5 minutes). Stir in the chopped sage. Add the chicken or vegetable broth and simmer another 3 minutes. Stir into the rutabaga mash, mixing well. Set aside.
Assemble
  1. Line 12 muffin cups with paper liners.
  2. Place 1/2 cup of sweet potato/squash purée in the bottom of the muffin cup.
  3. Spread 1/4 cup of rutabaga mixture on top of the squash layer.
  4. Bake in oven for 30 minutes. Toast pecans during last 15 minutes in a single layer in a separate pan. When done, let cool 15 minutes and remove paper liners. Transfer to serving platter and top with a toasted pecan.
Recipe Notes

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