Kumara & taleggio stack (vegetarian)

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

Recipe «Kumara & taleggio stack (vegetarian)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.