Baked cannelloni with Romanesco

Ingredients for 4 servings:

• 300 g Romanesco
• 300 g carrot(s)
• 1 stalk(s) leek
• 2 tbsp olive oil
• 100 g sour cream
• 2 eggs
• Salt
• pepper
• nutmeg
• lemon juice
• 2 tbsp butter
• 3 tbsp flour
• 500 ml milk
• Butter, for the mold
• 200 g cannelloni
• 100 g cheese, grated
• 4 tbsp chives, cut into rolls

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Trim, wash, dry, and divide the Romanesco into small florets. Wash, peel, and finely dice the carrots. Trim, wash, dry, and finely dice the leeks. Heat the olive oil and sauté the vegetables for a few minutes, stirring occasionally. Remove from the heat and mix with the sour cream and eggs. Season to taste with the spices and lemon juice. Preheat the oven to 200 degrees Celsius. Heat the butter, stir in the flour, and sauté lightly. Deglaze with the milk and bring to a boil. Season with salt, nutmeg, and lemon juice. Butter a shallow, ovenproof dish. Spread some of the sauce on the bottom of the dish. Fill the cannelloni with the vegetable mixture and place in the dish. Pour the sauce over the top and sprinkle with the cheese. Bake on the middle rack for about 25 minutes. Sprinkle the cannelloni with the chives and serve.