CHRISTOPHINE

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Christophine image

Provided by Barbara Kafka

Time 45m

Yield Three-quarters cup of flesh

Number Of Ingredients 1

1 medium christophine

Steps:

  • Cut the christophine in half lengthwise. Cut side down, steam it over boiling water for 40 minutes, or until the flesh is easily pierced with the tip of a sharp knife. Discard the soft white heart.
  • If making a gratin, scoop out the flesh from the skin, leaving a shell one-quarter-inch thick. If making acras, use all of the flesh.
  • Mash the flesh with a fork. Drain, then squeeze dry between doubled paper towels.

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