Kumara & taleggio stack (vegetarian)

Cooking Vegetarian Kumara & taleggio stack (vegetarian)

The mild flavour of the taleggio cheese gives the veggies and herbs room to shine in this vegetarian dish.

Lables: Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C and line a large baking tray with foil.
  2. Toss potato, kumara, garlic, oil and 1 tablespoon thyme together, then spread out on the baking tray. Season with sea salt and freshly ground black pepper, then bake for 25-30 minutes until golden and slightly crisp.
  3. Meanwhile, stir cream, 100g Taleggio and remaining 1 tablespoon thyme in a saucepan over medium-low heat until Taleggio has melted. Season and cool slightly.
  4. Blanch the pasta sheets in pan of boiling, salted water for 30 seconds, then drain. Place 4 pasta sheets on a baking paper-lined baking tray. Spread with half the onion jam and top with half the roasted vegetables and 75g Taleggio. Repeat layers, then top with remaining 4 pasta sheets. Pour over cheese sauce and bake for 8-10 minutes until golden and bubbling. Serve immediately.

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1 large potato, cut into 2cm pieces
2 small kumara, cut into 2cm pieces
1 garlic clove, chopped
2 tbsp olive oil
2 tbsp thyme leaves
1/2 cup thickened cream
250g Taleggio , rind removed, chopped
12 fresh cannelloni sheets or lasagne sheets cut into 10cm x 15cm pieces
1/3 cup onion jam

Adv

Autors
Preparation time
10
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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