Vegetables cannelloni and pumpkin cream
Ingredients for 5 portions
Calculate portions
Cannelloni
25.0 ud
Onion
0.175 kg
Garlic, bulb
1.0 ud
Natural mushrooms
0.3 kg
Vegetable stock
1.25 l
Pumpkin
0.3 kg
Sterilised milk
0.3 l
Margarine
0.021 kg
Plain flour
0.021 kg
Ground white pepper
0.001 g
Ground nutmeg
0.001 g
Table salt
1.5 g
Elaboration
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.
Nutritional information (1 portion)
Energy
456.89
kcal
Carbohydrates
76.69
g
Proteins
16.76
g
Lipids
7.91
g
Fiber
11.1
g
Saturates
2.47
g
Monounsaturated fatty acids
1.49
g
Polyunsaturated fatty acids
2.22
g
Cholesterol
13.23
mg
Calcium
367.49
mg
Iron
4.95
mg
Zinc
1.43
mg
Vitamin A
799.3
ug
Vitamin C
98.97
g
Folic acid
179.02
ug
Salt (Sodium)
281.74
mg
Sugars
29.6
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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