Steps to Prepare Homemade Légumes farcis au boulghour

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Many things affect the quality of taste from Légumes farcis au boulghour, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Légumes farcis au boulghour delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can have Légumes farcis au boulghour using 14 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Légumes farcis au boulghour:

1. 2 poivrons
2. 1 aubergine
3. 3 tomates
4. 2 courgettes
5. 2 gros oignons
6. 1 gousse d'ail
7. 300 g boulgour
8. 200 g jambon cru
9. 200 g jambon blanc
10. persil, basilic, origan, sel, poivre
11. 50 ml d'huile d'olive
12. 60 g parmesan râpé
13. 1 œuf
14. bouillon de volaille

Instructions to make to make Légumes farcis au boulghour

1. Coupez l'aubergine en deux, retirez la pulpe à l'aide d'une cuillère et mettez la dans le panier vapeur. Coupez le haut des poivrons, enlevez les parties blanches et les pépins. Coupez le haut des tomates, retirez la pulpe à l'aide d'une cuillère et mettez la dans le panier vapeur. Coupez les courgettes en deux, retirez la pulpe à l'aide d'une cuillère et mettez la dans le panier vapeur. Remplissez la cuve avec 500 ml d'eau, posez le panier vapeur et lancez le programme VAPEUR, 10 minutes.
2. Pendant ce temps, faites cuire le boulgour dans une casserole avec le bouillon de volaille suivant les indications du paquet. Réservez. Préchauffez votre four à 200°.
3. Déposez les oignons coupés en 4 et l'ail dans la cuve et lancez le programme EXPERT - 15 secondes - vitesse 13 - sans chauffer. Rabattez, ajoutez 2 cuillères à soupe d'huile puis relancez EXPERT - 5 minutes - vitesse 3 - 120°C. Ajoutez la pulpe des légumes cuite avec l’œuf entier, les jambons coupés grossièrement, le poivre, les herbes ciselées. Lancez le programme EXPERT - 5 minutes - vitesse 6 - 80°C. Faites attention que le jambon cru, ne coince pas la lame universelle...
4. Mélangez cette préparation au boulgour, rectifiez si besoin l'assaisonnement. Remplissez les légumes de cette farce.
5. Mettez les dans un plat à gratin beurré et aillé, parsemez les de parmesan râpé, arrosez avec un filet d'huile et mettez au four pour 35 minutes de cuisson environ. Le plus long à cuire reste l'aubergine, personnellement je n'ai pas mangé la peau...

While that is in no way the end all be all guide to cooking fast and simple lunches it is great food for thought. The stark reality is that this will get your own creative juices flowing so you can prepare wonderful lunches for your family without the need to perform too terribly much heavy cooking at the practice.

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