John Myers
Brussels Sprouts Pumpkin Cannelloni
The perfect brussels sprouts pumpkin cannelloni recipe with a picture and simple step-by-step instructions.
- 200 g Brussels sprouts fresh
- 200 g Hokkaido pumpkin
- 1 tbsp Peanut oil
- 200 g Ricotta
- 1 tbsp Peanut butter
- Salt
- Pepper
- Nutmeg
- 1 bunch Thyme
- 50 g Butter
- 2 tbsp Flour
- 300 ml Milk
- 80 g Parmesan
- 80 g Cheese (any)
- 1 Handful Peanuts
- 12 piece Cannelloni
- Boil the Brussels sprouts and then chop them. Cut the Hokkaido into small cubes, place in an oven pan and mix with a tablespoon of peanut oil. Bake in the oven at 160 degrees for about 30 minutes.
- After cooking, mash the Hokkaido and add the chopped Brussels sprouts. Add the ricotta and peanut butter and mix everything thoroughly. Season to taste with salt, pepper and nutmeg. Peel off the thyme and chop, also fold into the mass.
- Melt the butter in a saucepan and mix with the flour. Warm the milk and stir in slowly with the whisk. Bring everything to the boil briefly (stir vigorously with the whisk) and season with salt, pepper and a little nutmeg.
- Brush a baking dish very thinly with olive oil. Fill the cannelloni with the Brussels sprouts Hokkaido mixture and place in the baking dish. Spread the sauce over it. Roughly chop the peanuts and sprinkle over them. Sprinkle some more chopped thyme on top. Grate the Parmesan and cheese of your choice and sprinkle over the cannelloni. Baked everything at 180 degrees for about 20 minutes.
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