Cannelloni with vegetable filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cook the cannelloni in plenty of boiling salted water for 3-5 minutes. Pour onto a sieve and rinse with cold water. Clean and wash the carrots and broccoli. Divide broccoli into florets and steam for 4-5 minutes in little boiling salted water. Drain and chop roughly with a large knife. Coarsely grate the carrots.

2. 2

   Peel and finely chop the onion. Heat 20 g fat in a pot and fry the onions in it until translucent. Add the carrots and cook for a few minutes while stirring (add 2-3 water if necessary). Add broccoli to the carrots. Heat briefly and mix with the grated cheese. Season to taste with salt and pepper and let it cool down. Heat the remaining fat in a pot and sauté the flour in it. Deglaze with broth and milk while stirring and bring to the boil. Mix the egg yolks with some hot sauce, then stir into the rest of the sauce. Season with salt, pepper and nutmeg. Add the vegetable filling to the cannelloni and place them in a greased casserole dish. Pour the bûchamel sauce over it and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 30 minutes.

3. 3

   Heat the remaining fat in a pot and sauté the flour in it. Deglaze with broth and milk while stirring and bring to the boil. Mix the egg yolks with some hot sauce, then stir into the rest of the sauce. Season with salt, pepper and nutmeg. Add the vegetable filling to the cannelloni and place them in a greased casserole dish. Pour the bûchamel sauce over it and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 30 minutes. In the meantime, roast the sunflower seeds in a dry pan. Serve cannelloni sprinkled with sunflower seeds