Pumpkin And Thyme Cannelloni
Cooking Time: 35 minutes
Serves: 4
Ingredients
3 cups cooked mashed pumpkin
3 egg yolks
1 tsp minced garlic
¼ cup cream
2 tblsp chopped fresh thyme
170 gram box cannelloni tubes
70 grams pine nuts, toasted
4 tblsp flour
2 cups milk
¼ cups dry sherry or white wine (optional)
1 tsp prepared mustard
¼ cup grated parmesan cheese
3 egg yolks
1 tsp minced garlic
¼ cup cream
2 tblsp chopped fresh thyme
170 gram box cannelloni tubes
70 grams pine nuts, toasted
Cheese Sauce
50 grams butter4 tblsp flour
2 cups milk
¼ cups dry sherry or white wine (optional)
1 tsp prepared mustard
¼ cup grated parmesan cheese
Prepared and cooked in just one hour, this vegetarian meal is great for the family or when unexpected guests arrive.
Method
1. In a bowl mix together the pmpkin, egg yolks, garlic, cream and thyme. Pipe the mixture into the cannelloni tubes.
2. Layer the tubes in a greased ovenproof dish. Pour over the cheese sauce and spread out evenly. Sprinkle over the remaining parmesan cheese (see below).
3. Bake at 190ºC for 35 minutes until hot and golden. Garnish with toasted pine nuts and seasonal herbs.
Cheese Sauce
1. Melt the butter in a saucepan, stir in the flour and cook for 1 minute, stirring all the time. Remove from the heat and stir in the milk. Over a low heat, stir until the sauce has thickened. Stir in the sherry or wine, mustard and half the cheese. Season with salt and pepper.
