1 cup carrots- shredded
1 cup peas - boiled and mashed
1 cup red capsicum - chopped finely
1/2 cup whipping cream
3 egg yolks
pinch of nutmeg
salt and black pepper - to taste
1. Steam the carrots or boil them so they are fully cooked. Wash and boil the peas too and mash them. Chop the capsicums and keep aside. Now take a sauce pan and put 1 tsp olive oil and saute all the 3 vegetables separately. Saute them one after the other until fully cooked and stop when they start giving out a grilled-like aroma.
2. Now Puree each vegetable separately in a blender. For carrots, add 1/3 of the cream to make a smooth paste. Divide the remaining cream into 2 parts and add each portion to the capsicums and peas separately while blending.
3. Keep in 3 separate bowls.
4. Beat the egg yolks and add individually to each paste. Season each batch with salt, pepper and nutmeg powder.
5. Grease 2 muffin moulds; layer each mould with the 3 purees starting with the carrot, then peas and finally capsicum at the top. Cook these moulds in a double boiler with water coming half way up the sides of the moulds. Cook for a little more than an hour. You can also use a steam coooker without the whistle, but be careful not to overcook the timbales.
6. To serve, put a plate over each mould; turn it upside down and gently tap the mould to release the timbales.
