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Roasted winter vegetable cannelloni with blue-cheese sauce

Recipe from: 29 September 2015
recipe, vegetables,pasta

Ingredients 18
Servings 8
Time 01:00


  • 1
    mixed winter vegetables, peeled
  • 3
    tomatoes, cut into 10 wedges
  • olive oil
  • 3
    garlic, peeled and finely chopped
  • 3
    sticks celery, chopped
  • 5
    dried basil
  • 2
    dried thyme
  • 50
  • 1-2
    red onions, halved and sliced thinly
  • 1
    box cannelloni tubes
  • rocket, to serve
  • 110
  • 125
    cake flour
  • 1
  • 100-200
    crumbled blue cheese
  • 80
    grated Cheddar cheese
  • 30
    Parmesan cheese


Preheat oven to 180°C.

Cut the vegetables into small cubes or pieces. We used pumpkin, carrots, parsnips, sweet potato, cauliflower and salted and rinsed brinjals. Put the vegetables into a roasting tin along with the tomato wedges. Drizzle liberally with olive oil. Add the garlic, celery and herbs. Toss together. Cover the roasting tin with foil and roast in a preheated oven for 20 minutes. Remove the foil, toss and continue to roast uncovered for another 20 minutes or until the vegetables caramelise and become slightly charred.

While the vegetables are roasting, heat 50ml butter in a saucepan. Add the sliced red onion and sauté until soft then caramelise the onions.

Cheese sauce Heat the butter in a saucepan. Add the flour and stir over the heat for a minute. Remove from the heat. Add the milk gradually, stirring all the time. Return to the heat and stir until thickened. Stir in the blue cheese. Remove from the heat and season to taste.

Once the vegetables are tender, remove from the oven. Add about 100 to 150ml of the cheese sauce to the vegetables. Season with salt and freshly ground black pepper.

Spoon the mixture into the cannelloni tubes and place the tubes into a greased ovenproof dish so that they are lying neatly next to each other.

Spread the caramelised onions over the cannelloni tubes. Pour the remaining cheese sauce over the top to cover. Sprinkle with Cheddar cheese and Parmesan. Bake in a preheated oven for 40 minutes or until the cannelloni is tender. Garnish with rocket and serve.

Text and image source: Ideas magazine

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Read more on: recipe  |  vegetables  |  pasta


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