Cannelloni with vegetable filling
Description
The recipe won't take much time. The recipe for vegetable-stuffed cannelloni is versatile, as the dish can be made not only with cabbage but also with zucchini, carrots, or other vegetables to taste. The tomato sauce can be prepared from scratch or you can use ready-made sauces with spices. This dish makes an excellent option for a hearty lunch or dinner. Serve hot.
Instructions
- 1
Step 1
1. Wash and dry the cauliflower and broccoli, then separate them into florets. Place in a saucepan with salted water and boil for just 2-3 minutes. Then drain in a colander, reserving the cooking water.
- 2
Step 2
2. Pour a little vegetable oil into the bottom of a saucepan or large skillet and heat it. Meanwhile, peel the garlic and mince it. Add it to the hot oil and sauté for a couple of minutes. Add the cauliflower and broccoli. Season with pepper to taste, add thyme and a little of the water in which the vegetables were boiled. Simmer over low heat for 15-20 minutes until tender, adding a bit more water if necessary. Remove from heat and mash with a potato masher. If desired, for added color and flavor, carrots can be used in the recipe for preparing cannelloni with vegetable filling.
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Step 3
3. When the filling has cooled, transfer it to a small cellophane bag, making a small hole in it beforehand, and use it to fill the cannelloni.
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Step 4
4. Pour tomato sauce into the bottom of a heatproof baking dish. Add a little wine vinegar, salt, and spices to taste. Place the cannelloni on top.
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Step 5
5. Canneloni with vegetable filling at home will also be accompanied by a sour cream and cheese sauce. To prepare it, mix sour cream with half of the cheese, grated finely, and season with salt and pepper to taste.
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Step 6
6. Spread the resulting sauce evenly over the cannelloni and sprinkle with the remaining cheese. Place the dish in a preheated oven for 30-40 minutes.
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Step 7
7. The finished dish can be garnished with fresh herbs and served.