Carrot timbale and soybeans

00266 CARROT TIMBALE and soy INGREDIENTS for 4 PEOPLE 350 g carrot, 150 g yellow soy beans, 150 g cream, 40 g of grated Parmesan, 6 slices of bread, 3 eggs, 1 bunch of parsley, 1 pinch of nutmeg, 50 g butter, 50 g flour, salt.

For the sauce: 300 g, 80 g onion, 20 g flour, 20 g butter, salt.

Preparation and cooking time: 1 hour plus soaking time for the beans.

Difficulty: medium soak soy beans for about 8 hours in warm water that melted a tablespoon of baking soda.

The time to start preparing tick, scrape and rinse the carrots, then drain the beans from the soaking liquid.

Cut the carrots into small pieces and put them to boil.

Boil the soy beans.

When these two ingredients are cooked, drain thoroughly and rinse the vegetable mill.

Collect the purees into two bowls.

Beat eggs slightly.

Add the Parmesan cheese, a pinch of salt and a rub of nutmeg.

Divide the egg mixture equally into two bowls, then combine 50 g cream in carrots and pour the remainder into soybean puree.

Season with salt.

Lightly grease and flour 6 stencils from creme caramel.

Divide mashed carrots first, then that of soybeans.

Place in a bowl with two fingers of water, then passed in the oven already pre-heated to 200°, cooking the pies in a Bain-Marie for about 40 minutes.

Remove them from the oven when ready and let them rest, without sformarli, for 15 minutes.

Prepare the sauce: chop the onion and let it dry in a saucepan together with the butter.

Add flour, mix well, softened with hot milk and season with salt.

Simmer the sauce, stirring for 10 minutes.

The slices of bread, cut as many disks with a diameter just larger than that of the stencils, imburrateli and toast in the oven.

Flip the stencils on the discs, cover each flan with a little sauce, and garnish with parsley leaves.