Root Vegetable Timbales with Sage Brown Butter
Get your family's favorite vegetables in one dish!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main Dish
Cuisine: American
Servings: 12 timbales
Calories: 173kcal
Sweet Potato/Squash Purée
- 3 cups sweet potatoes peeled, diced (about 2 medium)
- 3 cups butternut squash peeled, diced (about 1 small)
- ¾ cup sour cream
- 2 eggs
- 1 teaspoon baking powder
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Rutabega purée
- 3 cups rutabaga peeled, diced (about 1 medium)
- ⅓ cup butter
- 15-18 sage leaves chopped roughly
- ¼ cup chicken or vegetable broth
Other
- 12 whole pecans
- 12 muffin tin liners
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).
Preheat oven to 350 degrees.
Sweet Potato/Squash Purée
Rutabaga Purée
Mash rutabaga in a small bowl.
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
Line 12 muffin cups with paper liners.
Place ½ cup of sweet potato/squash purée in the bottom of the muffin cup.
Spread ¼ cup of rutabaga mixture on top of the squash layer.
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.
Calories: 173kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 148mg | Potassium: 391mg | Fiber: 3g | Sugar: 12g | Vitamin A: 8682IU | Vitamin C: 17mg | Calcium: 92mg | Iron: 1mg