Christophine

1. 1

   Cut the christophine in half lengthwise.

2. 2

   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.

3. 3

   Discard the soft white heart.

4. 4

   If making a gratin, scoop out the flesh from the skin, leaving a shell one-quarter-inch thick.

5. 5

   If making acras, use all of the flesh.

6. 6

   Mash the flesh with a fork.

7. 7

   Drain, then squeeze dry between doubled paper towels.

No additional tips available.