Family friendly Entrees

Sweet potato and Taleggio stack (vegetarian)

Name: Sweet potato and Taleggio stack (vegetarian)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 large (about 300g) potato, cut into 2cm pieces; 2 small (about 700g) sweet potatoes, cut into 2cm pieces; 1 garlic clove, chopped; 2 tablespoons olive oil; 2 tablespoons thyme leaves; 1/2 cup (125ml) thickened cream; 250g Taleggio, rind removed, chopped; 12 fresh cannelloni sheets or lasagne sheets cut into 10cm x 15cm pieces; 1/3 cup (110g) onion jam

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by Phoebe Wood

Oct 02, 2015

The mild flavour of the Taleggio cheese gives the veggies and herbs room to shine in this vegetarian dish.

1 large (about 300g) potato, cut into 2cm pieces
2 small (about 700g) sweet potatoes, cut into 2cm pieces
1 garlic clove, chopped
2 tablespoons olive oil
2 tablespoons thyme leaves
1/2 cup (125ml) thickened cream
250g Taleggio, rind removed, chopped
12 fresh cannelloni sheets or lasagne sheets cut into 10cm x 15cm pieces
1/3 cup (110g) onion jam

Method

1.

Preheat oven to 200°C and line a large baking tray with foil.
2.

Toss potato, sweet potato, garlic, oil and 1 tablespoon thyme together, then spread out on the baking tray. Season with sea salt and freshly ground black pepper, then bake for 25-30 minutes until golden and slightly crisp.
3.

Meanwhile, stir cream, 100g Taleggio and remaining 1 tablespoon thyme in a saucepan over medium-low heat until Taleggio has melted. Season and cool slightly.
4.

Blanch the pasta sheets in pan of boiling, salted water for 30 seconds, then drain. Place 4 pasta sheets on a baking paper-lined baking tray. Spread with half the onion jam and top with half the roasted vegetables and 75g Taleggio. Repeat layers, then top with remaining 4 pasta sheets. Pour over cheese sauce and bake for 8-10 minutes until golden and bubbling. Serve immediately.