Vegetables cannelloni and pumpkin cream - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Cannelloni 27.5 ud
• Onion 0.175 kg
• Garlic, bulb 1.0 ud
• Carrots 0.125 kg
• Courgette 0.3 kg
• Natural mushrooms 0.3 kg
• Bechamel (roux 110) for villeroy or mousses 0.3 l
• Onion 0.35 kg
• Pumpkin 0.75 kg
• Potatoes 0.3 kg
• Powdered vegetable stock 0.008 kg
• Water 1.25 l
• Pumpkin 0.3 kg
• Courgette 0.45 kg