Recipe "timbale of zucchini stuffed with seasonal vegetables and cranberry sauce":
- young zucchini - 1 pc.
- turnips - 1/2 of a medium-sized fruit
- onions - 1 pc.
- Garlic - 2-3 cloves
- parsley - 20 g
- white wine - 150 ml
- butter - 100 g
- cranberries - 50 g
- Sugar - 50 g
- ground nutmeg - 1 teaspoon
- salt and pepper to taste
Number of servings
The complexity of cooking
home, Russian, French
Meeting with friends, Lunch, Snack, Dinner
Oven / oven, frying pan
Step by step recipe for cooking
Zucchini rinse, gently cut into thinslices lengthwise. Slices with salt / pepper and set aside for 7-10 minutes. With careful work should get about 10-12 slices. The pulp, which is handy for extra toppings.
The remaining pulp zucchini chopped. Turnips Wash and peel, cut into small cubes. Onions and garlic peel and finely chop. Sauté all ingredients in butter for 5-7 minutes, add salt. Add white wine and nutmeg. Simmer vegetables until half for about 15 minutes. In the final add finely chopped greens.
Because cranberries, sugar, and a couple of tablespoons of water to cook the sauce. Season with salt and pepper.
On a baking sheet to put a serving ring,lubricate it with oil. Put on a serving ring shaped slices of zucchini overlap so as to completely close the bottom. Stuffing spread layers, alternating with cheese and cranberry sauce. The edges of the tavern closed.
Timbale Bake at 180 ° C in a preheated oven for 25 minutes. Serve leaf gusenichnika.