recipe + photography by SANDY GARSON

“Timbale” is an old cookery word for “molded” and here the mold is a ring pan. The recipe produces something between a pudding and a cake that slices neatly. It showcases the farmers’ market late harvest and makes a festive vegetarian meal or a special side dish for roast pork or turkey. It would be very welcome for potluck.

Serves 8

1 parsnip, peeled and grated
1 large carrot, peeled and grated
1 small rutabaga, peeled and grated
1 small winter squash (such as red kuri, sugar pumpkin or butternut), peeled and grated
4 tablespoons butter
1 red onion, peeled and diced
¼ teaspoon smoked paprika
1 pinch ground cloves
6 eggs
¾ cup breadcrumbs, matzo meal or panko
1 teaspoon salt
⅓ cup grated cheddar cheese
⅔ cup grated Gruyere cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream
¼ teaspoon nutmeg

Preheat oven to 325°F and butter a Bundt pan, ring mold or medium-sized tube pan—any baking pan with a hole in the center.

In a large bowl, mix the grated vegetables. You will need 5 cups, so add or subtract if you must.

In a large sauté pan over medium heat, melt the butter. Add the onions and sauté until slightly soft, 3–4 minutes. Add 5 cups of the mixed grated vegetables, smoked paprika and pinch of cloves and blend. Sauté over medium heat until the vegetables are soft and start to cling together, 10–12 minutes. Remove from heat and cool. (You can even do this hours before.)

In a large bowl, whip the eggs. Add the cooked vegetables, stirring well to coat them in the eggs. Add the breadcrumbs, salt, the cheeses, chives and parsley. Stir in cream and nutmeg and blend everything well.

Pour the mixture into the buttered pan or mold. Bake until a tester (a skewer, strand of spaghetti or cake tester) comes out clean. The ring mold will cook faster than pans with higher sides, so the cooking time will be between 35 and 45 minutes, maybe faster in convection ovens. Let it cool at least 5 minutes before unmolding.

This looks beautiful served on a bed of steamed, garlicky greens like Tuscan kale or spinach.

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