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Kumara & taleggio stack (vegetarian)
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Taleggio cheese elevates veggies and herbs in a flavorful vegetarian dish.
Ingredients:
  • 1 large (about 300g) potato, cut into 2cm pieces
  • 2 small (about 700g) kumara, cut into 2cm pieces
  • 1 garlic clove, chopped
  • 36.40 gm olive oil
  • 40.00 ml thyme leaves
  • 125ml thickened cream
  • 250g Taleggio cheese (see note), rind removed, chopped
  • 12 fresh cannelloni sheets (see note) or lasagne sheets cut into 10cm x 15cm pieces
  • 110g jam
Instructions:
  • Preheat your oven to 200°C and cover a large baking tray with foil.
  • Combine potato, kumara, garlic, oil, and 1 tablespoon thyme in a bowl. Spread the mixture evenly on a baking tray. Season with sea salt and freshly ground black pepper. Bake for 25-30 minutes until golden and slightly crisp.
  • Stir together 100g Taleggio cheese, cream, and the remaining tablespoon of thyme in a saucepan over medium-low heat until the Taleggio has melted. Season to taste and let it cool slightly.
  • Quickly blanch the pasta sheets in a pot of boiling, salted water for 30 seconds, then drain. Arrange 4 pasta sheets on a baking paper-lined tray. Spread with half of the onion jam, roasted vegetables, and 75g Taleggio cheese. Repeat the layers and top with the remaining 4 pasta sheets. Pour over the cheese sauce and bake until golden and bubbling, about 8-10 minutes. Serve immediately.

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