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Le Chaudron recipe
Clémentines-citrouilles
Clementine pumpkins
⏱ 15 minServes 6Easy40 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
12clementines
2 sprigscelery
1 tbsplemon juice
6 sheetsmint
- 12 clementines
- 2 sprigs celery
- 1 tbsp lemon juice
- 6 sheets mint
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the clementines carefully, keeping the segments together and the round shape intact so each one looks like a little pumpkin.
- Put the peeled clementines on the board and sprinkle with a little lemon juice so they stay bright orange and don’t dry out.
- Cut the celery stalks into small pieces about 2 cm (¾ in) long — they’re the green stems for the tops.
- Push a piece of celery gently into the center top of each clementine for the pumpkin stem, so it stands up straight.
- Tuck a small mint leaf at the base of each stem for a pumpkin leaf, completing the mini-pumpkin look.
- Arrange the clementine pumpkins close together on a plate and chill until snack time — a healthy, fun bite kids love at Halloween.
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