Vegetarian Cannelloni Recipe | Booths Supermarket
Pre-heat the oven to 190°c / gas 5. Place the vegetables, garlic and thyme into a roasting tin. Scatter over the cumin and drizzle over the olive oil. Mix
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.booths.co.uk.
Ingredients
- 2 raw medium beetroots, peeled and cut into
- 1 large carrot, peeled and cut into small cubes
- 2 parsnips, peeled and cut into small cubes
- ½ swede, peeled and cut into small cubes
- 3 garlic cloves
- 1tsp cumin seeds
- 1tsp thyme leaves
- 1tbsp olive oil
- 100g ricotta cheese
- 8 fresh pasta sheets
- Salt and milled pepper
- Freshly grated Italian vegetarian cooking cheese
- For the sauce
- 25g butter
- 25g plain flour
- 400ml whole milk
- 75g Stilton cheese or a cheese of your choice
- 1tbsp flat leaf parsley
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