cannelonis aux chicons et potimarrons



Recette avec des légumes de saison
5 personnes
40 minutes
non disponible

Voir en pdf

Ingrédients

Préparation


Etape 1

Cuire le potimarron à la vapeur 20 minutes , mixer avec la crème, épicer selon votre choix de curry ou de muscade avec du sel et du poivre, réserver.

Etape 2

.Emincer les chicons et faire cuire à la poêle 10 minutes , réserver .

Etape 3

Cuire les feuilles de lasagnes dans de l'eau bouillante salée.

Etape 4

.Envelopper chaque demi -chipolata ou languette de tofu dans une feuille de lasagne.

Etape 5

Couvrir de fondue de chicons et de purée de potimarrons . Terminer par une couche de fromage.

Etape 6

Cuire au four 30 minutes à 180°. Bon appétit :)


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