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Tomatoes stuffed with fresh vegetables and cranberries


Ingredients:
  • same size tomatoes
    8
  • lean ham
    2 slices
  • cucumber
    1/2
  • zucchini
    1
  • carrot
    1
  • celery
    1 stalk
  • long turnip
    1
  • peas
    2 tablespoons
  • cranberries
    2 tablespoons
  • chervil
    4 branches
  • fragrant vinegar (raspberries)
    1 tablespoon
  • light cream (flower)
    4 tablespoons
  • butter
    6 walnuts
  • salt, pepper


Preparation:
  • Preparation time:15 minutes
  • Cooking time:30 minutes


Difficulty:[usr 2 ]

Cut a hat on each tomato, empty the inside with a spoon, remove the seeds and crush the rest. Peel and cut the half-cucumber in half, remove the seeds, do the same with the zucchini, slice them and cook in salted water for 2 minutes.

Peel the turnip and the carrot, cut lengthwise and slice with a vegetable peeler; remove the outer part of the celery rib which is stringy, slice too. Cook the 3 elements in salted water for 8 minutes.

Gather all the vegetables with the cranberries and the ham cut into thin strips. Put them in a sauté pan over high heat, with 2 knobs of butter, fry quickly, deglaze with the vinegar, add the light cream, 1/2 glass of water and 2 sprigs of chopped chervil, salt and pepper. Simmer for 5 minutes.

Fill the tomatoes with this device, put on each tomato the value of half a knob of butter, put the hat back on. Bake in hot oven for only 10 minutes. Garnish with chervil.

My advice: You can vary the vegetables depending on the season:cauliflower, fennel, endives etc.

Joëlle's point of view: It is best to make this recipe in good weather, in order to have a wide variety of fresh vegetables.

Tomatoes stuffed with fresh vegetables and cranberries

Tomatoes stuffed with fresh vegetables and cranberries