Kale-Carrot-Cauliflower Timbales

About six leaves of kale, stem removed and leaves chopped

For the Carrot Puree:

3 carrots, peeled and quartered
2 small shallots, whole
1 clove garlic, whole
salt and pepper to taste
1/4 tsp cumin
1/4 tsp tumeric
1/4 cup milk

For the Cauliflower Puree:

Florets from 1 head of cauliflower
8 small shallots, whole
3 cloves garlic, whole
salt and pepper to taste
1/4 tsp nutmeg
1/4 tsp white pepper
1/4 cup milk

Preheat the oven to 450 degrees F.

Combine the carrots, shallots, and garlic clove in a roasting pan. Toss with olive oil (about 1 tb), salt, pepper and the dry spices. Roast for about 30 minutes, or until the carrots are tender.

In a second roasting pan (or in half of the same roasting pan) similarly roast the cauliflower with all its other ingredients, except the milk.

Removed the roasting vegetables from the oven and turn the temperature down to 350 degrees F.

Separately puree each vegetable mixture with 1/4 cup milk. Grease small ramekins and place a little kale in the bottom of each. Spoon carrot mixture on top of the kale, then the cauliflower mixture on top of the carrot. Place six ramekins in a baking dish and carefully pour water into the dish to surround them. The water should reach about 1/2 way up the outside of the ramekins. Bake for about 30 minutes, then turn the dishes out onto plates and enjoy.

I served this with a simple balsamic reduction: Bring 1/2 cup balsamic vinegar to a boil in a small saucepan. Turn down the heat and simmer for about 15 minutes, or until reduced by half.