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Jack be little farcies

portions

4 people

preparation

20 min

cooking

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

  1. 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.
  2. 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.
  3. Heat the olive oil in a frying pan and brown the finely chopped onion and the finely diced smoked tofu.
  4. 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

- THE INGREDIENTS -