Difficulty:[usr 2 ]
Cut a hat on each tomato, empty the inside with a spoon, remove the seeds and crush the rest. Peel and cut the half-cucumber in half, remove the seeds, do the same with the zucchini, slice them and cook in salted water for 2 minutes.
Peel the turnip and the carrot, cut lengthwise and slice with a vegetable peeler; remove the outer part of the celery rib which is stringy, slice too. Cook the 3 elements in salted water for 8 minutes.
Gather all the vegetables with the cranberries and the ham cut into thin strips. Put them in a sauté pan over high heat, with 2 knobs of butter, fry quickly, deglaze with the vinegar, add the light cream, 1/2 glass of water and 2 sprigs of chopped chervil, salt and pepper. Simmer for 5 minutes.
Fill the tomatoes with this device, put on each tomato the value of half a knob of butter, put the hat back on. Bake in hot oven for only 10 minutes. Garnish with chervil.
My advice: You can vary the vegetables depending on the season:cauliflower, fennel, endives etc.
Joëlle's point of view: It is best to make this recipe in good weather, in order to have a wide variety of fresh vegetables.
