Vegetable cannelloni and pumpkin cream

75 min
Temperature: Hot
Type of dish: Pastas, Vegetables
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cannelloni 16.0 ud
Onion 0.075 kg
Garlic 0.75 ud
Champignons 0.2 kg
Courgette 0.2 kg
Carrot 0.1 kg
Onion 0.1 kg
Pumpkin 0.15 kg
Potatoe 0.15 kg
Rice 0.04 kg
Margarine 0.011 kg
Txuri flour (R) 0.011 kg
Ground white pepper 0.0 g
Ground nutmeg 0.0 g
Table salt 0.75 g
Onion 0.2 kg
Carrot 0.1 kg
Green leek 0.3 ud
Parsley 0.002 g
Water 1.0 l
Elaboration
  • Cook the cannelloni with water and salt, and spread them out on previously greased baking sheets.
  • For the canneloni filling:
    • Fry the vegetables for the filling until soft  (garlic, onion and carrot cut in brunoise).
    • Add the mushrooms cut in brunoise and the courgette cut in cubes to the softened vegetables.
    • Mix the vegetables together with a bechamel of 60 g/l.
  • For the pumpkin cream:
    • Prepare a vegetable stock.
    • soften the onion previously cut into julienne strips, add the rice and the chopped potato. Soak with the vegetable stock.
    • Boil the mixture for approximately 30 minutes.
    • Once boiled, add the pumpkin, previously blanched.
    • Pass through a hand blender and a chinese colander and adjust to taste.
  • For the garnish:
    • Cut the courgette in spirals or noodles, and the pumpkin in cubes.

PLATING UP

  • Fill the canneloni using a piping bag or a spoon.
  • Fold the canneloni forming small tubes. 4 in each portion.
  • Add a drop of pumpkin cream over the canneloni and heat it in the oven.
  • Heat the rest of the cream.
  • Stir fry the courgette noodels and pumpkin cubes.
  • Place the canneloni on a plate with the cream and the garnish next to it.
Nutritional information (1 portion)
Fiber 7.93 g
Saturates 1.32 g
Monounsaturated fatty acids 0.77 g
Polyunsaturated fatty acids 1.28 g
Cholesterol 6.62 mg
Calcium 236.61 mg
Iron 3.57 mg
Zinc 0.98 mg
Vitamin A 677.6 ug
Vitamin C 61.25 g
Folic acid 132.98 ug
Salt (Sodium) 169.18 mg
Sugars 17.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.