Recipe "timbale of zucchini stuffed with seasonal vegetables and cranberry sauce":
Ingredients
- 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
cooking time
45 minutes
Number of servings
2
The complexity of cooking
secondary
Kitchen
home, Russian, French
Technology
Baking, Roasting
Occasion
Meeting with friends, Lunch, Snack, Dinner
Device
Oven / oven, frying pan
Step by step recipe for cooking
Step 1
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.
Step 2
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.
Step 3
Because cranberries, sugar, and a couple of tablespoons of water to cook the sauce. Season with salt and pepper.
Step 4
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.
step 5
Timbale Bake at 180 ° C in a preheated oven for 25 minutes. Serve leaf gusenichnika.
