Cannelloni with vegetable filling

Ingredients for 4 servings:

• 12 cannelloni
• 1 onion(s)
• 30 g butter
• 2 tbsp olive oil
• 300 g broccoli
• 200 g green beans
• 2 carrots
• 2 small zucchini
• 40 g butter
• 40 g flour
• 500 ml milk
• 1 pinch of nutmeg
• salt and pepper
• 100 g cheese, diced (Fontina)
• 2 tbsp Parmesan, grated
• 100 g Emmental cheese, grated
• 30 g butter flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Finely dice the onion and sauté in olive oil and butter. Trim, wash, and finely dice the vegetables. Add the vegetables to the onions and season with salt and pepper. Add a little water and simmer over low heat for 15-20 minutes. For the béchamel sauce, melt the butter in a saucepan, stir in the flour, and deglaze with milk. Season with nutmeg, salt, and pepper. Simmer over low heat for about 10 minutes. Dice the Fontina cheese and add it to the sauce, stirring constantly. Simmer until the cheese has melted and the sauce is creamy. Stir the grated Emmental cheese and 2 tablespoons of the béchamel sauce into the vegetables. Fill the cannelloni with the vegetables and place in a greased baking dish. Distribute knobs of butter on the cannelloni and drizzle with the béchamel sauce. Sprinkle with Parmesan cheese. Bake in an oven preheated to 180°C for approx. 25 minutes.