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    You are in: Home / Recipes / Petits Farcis Recipe
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    Petits Farcis

    Petits Farcis. Photo by Frenchfoodle

    1/1 Photo of Petits Farcis

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Frenchfoodle's Note:

    Lovely small squashes are everywhere at the moment, it feels a shame to cut them up! To make Petits Farcis, seems ideal. I found 2 green and 1 yellow (unfortunately or stupidly I binned the hat of the yellow one...). My week's been like that, at my Zumba class on Monday, I realised that if I my feet were hurting it was because I was wearing two different shoes! For the sausage meat, I used Lincolnshire sausage.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat your oven to 170 degrees.
    2. 2
      Wash all the vegetables, cut the hats off and keep them! Empty the inside carefully with a teaspoon but not to the skin, you want to leave some "vegetable chair", as we say in French ( roughly translated as vegetable meat.).
    3. 3
      Remove the skin from the sausages and fill the vegetable a little bit higher than the top.
    4. 4
      Put all your farcis in a ceramic dish with a tablespoon of water on the bottom to avoid sticking (not too much, as the vegetable will release some water). Cook for 45 minutes and add the hats for another 15 minutes. Turn the oven off and open the door, letting them rest for 10 minutes.
    5. 5
      Bon Appetit!

    Ratings & Reviews:

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    Nutritional Facts for Petits Farcis

    Serving Size: 1 (807 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1861.8
     
    Calories from Fat 1436
    77%
    Total Fat 159.5 g
    245%
    Saturated Fat 52.8 g
    264%
    Cholesterol 432.0 mg
    144%
    Sodium 3826.0 mg
    159%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 2.5 g
    10%
    Sugars 5.4 g
    21%
    Protein 92.3 g
    184%

    The following items or measurements are not included:

    vegetable marrows

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