Jack be little farcies
4 people
20 min
15 min
INGREDIENTS
- 4 "Jack be little" squashes 🎃
Jean-Jacques cream:
- 1 Jean-Jacques
- 150 ml soya cream
- 1 small clove of garlic
- 1/4 tsp salt
- Pepper
- 2 tbsp neutral oil
Tofu stuffing:
- 200 g smoked tofu
- 1 large onion
- 1 tbsp olive oil
RECIPE
- Cut the caps off the squash and scoop out the inside with a melon baller to remove the seeds. Place the squash and caps in a steamer basket and steam for 15 minutes.
- Dice the Jean-Jacques and place it in the bowl of a mini blender or hand blender. Add the other ingredients for the cream and blend to a smooth cream.
- Heat the olive oil in a frying pan and brown the finely chopped onion and the finely diced smoked tofu.
- When they are golden brown, add the cream and mix. Fill the squash with the cream, close the caps and place them in a dish. Bake at 190°C for 10-15 minutes.
Photo © Marie Laforêt