Difficulty: 2/5
Cut the lid off each tomato, scoop out the insides with a spoon, discard the seeds, and crush the flesh. Halve and peel the cucumber, remove the seeds; repeat with the zucchini. Slice both and blanch in salted boiling water for 2 minutes.
Peel the turnip and carrot, slice lengthwise into ribbons using a vegetable peeler. Trim the stringy outer layer from the celery stalk and slice thinly. Blanch these vegetables in salted water for 8 minutes.
Combine all the vegetables with the cranberries and ham cut into thin strips. In a sauté pan over high heat with 2 knobs of butter, quickly sauté. Deglaze with raspberry vinegar, then add light cream, ½ glass of water, 2 chopped chervil sprigs, salt, and pepper. Simmer for 5 minutes.
Stuff the tomatoes with this mixture, top each with half a knob of butter, and replace the lids. Bake in a hot oven for 10 minutes. Garnish with remaining chervil sprigs.
Pro Tip: Adapt with seasonal vegetables like cauliflower, fennel, or endives for variety.
Joëlle's Insight: This recipe shines in good weather when fresh vegetables are abundant.
