SWEET POTATO AND TALEGGIO STACK (VEGETARIAN

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

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

• 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.

  • NOTES

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    Taleggio is a washed-rind Italian cheese from delis. Cannelloni sheets are available from supermarkets.
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