Mini squash stuffed with lentils and black trumpets {vegan – sans gluten}

Mini courge farcie

Ok, peut-être que cette recette de plat de Noël ne servira à rien car vous avez déjà tous choisi votre plat, mais on ne sait jamais, il y en a sûrement parmi vous qui sont légèrement à la bourre ! Pour ces derniers qui ~~se seraient perdus~~ viendraient par hasard faire un tour par ici, je vous ai concocté une petite recette de mini courge farcie aux lentilles et aux trompettes de mort (pour les mêmes qui veulent des idées il y aussi la polenta crémeuse et le risotto !). Alors oui les lentilles tout le monde n’est pas fan, But I am sure that this recipe will make the latest recalcitrants change my mind ! In short, a small simple dish but that well cooked will hit the New Year's Eve table (Let's agree, There are no flies inside !).

To accompany this stuffed mini squash, I recommend crosnes, tuberous chervil or salsify (already that there are lenses, In addition she takes out the salsify !!!). I let you discover it all, Hoping that it inspires you !

Recette de mini courge farcie

courge farcie

Mini squash stuffed with lentils and black trumpets {vegan - sans gluten}

2015-12-22 21:33:59

Pour 4 people

To print

Ingredients

4 squash jack be little or patidou
100 g green Puy lentils
1 Handle of dried death trumpets
20 cl of soy cream
7 cl de vin blanc sec
1 shallot
Salt and pepper
1 filet d'huile d'olive

Preparation

Preheat the oven to 180°.
Cut the squash hats, Shall them then place them closed on a baking sheet. Bake 30 minutes.
During this time, Cook the lenses in boiling salted water during 25 minutes then drain.
Inflect the mushrooms in 15 CL of boiling water 5 minutes, Drain and keep the water.
Finely chop the shallot then sweat in a pan over low heat and covered with a drizzle of olive oil during 10 minutes. Add the drained mushrooms then deglaze with white wine and mushroom water. Let it cook 5 minutes over high heat then add the lenses, Season and continue cooking 15 minutes over medium heat.
Pour to finish the soy cream, stir and cook 2 minutes.
Divide the preparation for lenses in the squash and serve with tubers like crosnes.

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