Leek Recipe #1
Leek & Red Onion Canneloni |
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This delicious autumn recipe uses in-season leeks and red onions, to make a change from the usual spinach and ricotta canneloni.
It's great on a cold, autumn evening and (if you've got any leftovers...) keeps well for a few days in the fridge. |
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Ingredients |
Serves 6
1 packet of canneloni tubes
Filling
2 red onions
2 medium leeks
1 large or 2 medium carrots, grated.
1 tin tomatoes
2 cloves garlic
handful fresh herbs - e.g. thyme leaves, parsley, basil
1 stock cube
Sauce
1 1/2 pints milk
1 tablespoon cornflour
1 bay leaf (optional)
30 g butter
150g cheese, grated (e.g. goats cheese / Cheddar / Double Gloucester)
Pinch of salt
Topping (optional)
Handful of seeds, ground (e.g. sesame, sunflower, pumpkin) |
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Method |
- Pre-heat the oven to 180 C.
- Finely chop the onions, leeks and garlic.
- Heat the oil in a large pan. Add the onions, leeks and garlic and saute until the onions start to go see-through (about 5 minutes).
- Add the tomatoes and break them up with a wooden spoon.
- Add the stock cube and carrot and mix well. Simmer gently for 15 minutes.
- For the sauce:
- Warm the milk in a pan with the bay leaf.
- Melt the butter in a medium-sized saucepan.
- Add the cornflour and stir well, to make a paste. Heat gently for 1 minute.
- Gradually add the warmed milk (without the bay leaf) to the paste, stirring well, to create a thickened sauce.
- Add the bay leaf and heat gently for 5 minutes, then add the grated cheese(s). Stir well and heat gently to melt the cheese.
- Add the chopped herbs to the filling and remove from the heat.
- Use a lasagne dish for the cooking.
Fill each canneloni tube with filling - using a teaspoon is easiest.
- Place each tube side by side in the lasagne dish. Pour the cheese sauce over the top.
Finish off by sprinkling with the ground seeds, if using.
- Bake for 40 minutes, until the cheese sauce is browned and the pasta is cooked.
Delicious with salad or green vegetables.
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Time From Cupboard-To-Table |
About 1 hour.
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Notes & Variations |
Experiment with herbs and spices.
Experiment with adding different vegetables, too. |
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