Vegetables cannelloni and pumpkin cream

For the cannelloni 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 vegetables.
• Mix the vegetables together with 60g/l of bechamel.

For the pumpkin cream:

• Vegetable stock.
• Soften the onion previously cut into julienne strips, add the rice and the chopped potato. Soak in the vegetable stock.
• Boil the for approximately 30 minutes.
• Once boiled, add the pumpkin, previously blanched.
• Strain through a hand blender and a colander and adjust to taste. 

For the garnish: 

• Cut the courgette in spirals or noodles and the pumpkin into cubes.

PLATING UP

• Fill the canneloni using a piping bag or a spoon.
• Fold the cannelloni forming small tubes. 5 in each portion.
• Add a drop of pumpkin cream over the canneloni and heat in the oven.
• Heat the rest of the cream.
• Stir fry the courgette noodles and pumpkin.
• Place the cannelloni on a plate with the cream and the garnish next to it.