It Must Be Spring, Bunnies, Carrots and Eggs

Easter has come and gone but I'm looking back on what I've cooked in the last few weeks and it's definitely showing signs of Spring.  I went to Williams-Sonoma to get a minor thing and came out with a cute bunny cake mold for Easter.  I've been obsessed with timbales lately and a carrot/parsnip
version has been on my dinner menu frequently with rave reviews.

Ah! Eggs are a seasonal theme and a new way to use them is in the sensational soup Avgeolmono. A Greek version of chicken and rice soup thickened with a puree of rice and eggs then seasoned with dill and coriander.  It's a new fav.

Carrot Timbal

1 lb carrots peeled and grated
1 parsnip peeled and grated
4 tbls butter
1 egg
1 cup chicken broth
2 oz heavy cream
grated nutmeg
salt to taste

Saute grated carrots and parsnip in butter until softened, about 5 minutes. Let cool 10 minutes then transfer to a blender or food processor.  Add remaining ingredients and puree' until smooth.  Spoon puree into timbal molds sprayed with cooking spray. Place in a roasting pan and add hot water half way up mold.  Bake until set about 30-40 minutes. Invert onto a plate and serve hot or cold.