Cannelloni

Ingre­di­ents for 4 servings: 

For the ‘pota­to cheese’: 

• 440 g coar­se­ly chop­ped potatoes
• 130 g coar­se­ly chop­ped carrots 
• 1 tbsp Oni­on powder
• 1 tbsp Gar­lic pow­der
• 1 teas­poon Papri­ka powder
• 2 Tea spoons dried ore­ga­no or dried basil
• 1 tbsp fresh­ly squeezed lemon juice

For the toma­to sauce: 

• 30 g fine­ly chop­ped light onions
• 3 fine­ly chop­ped gar­lic cloves
• 1 tbsp Toma­to paste
• 460g chun­ky toma­toes from the jar or 1 kg of coar­se­ly chop­ped fresh date or cher­ry tomatoes
• 1 teas­poon dried ore­ga­no
• 1 teas­poon dried thy­me
• 1/2 tsp Chi­li flakes
• a few basil lea­ves for garnish

For the cannelloni: 

3 to 4 small zucchini

Pre­pa­ra­ti­on:

In a pot with a steam attach­ment, steam the pota­toes and car­rots until soft, 15 to 20 minu­tes. Puree tog­e­ther with the oni­on, gar­lic and papri­ka pow­der as well as the lemon juice, ore­ga­no or basil in a food pro­ces­sor until smooth. If the pota­to sau­ce is too thin, let it cool in a bowl cover­ed with a cloth for 1 to 2 hours so that the mix­tu­re beco­mes firmer. 

For the toma­to sau­ce, sau­té the oni­ons in a non-stick cera­mic pot for 5 to 8 minu­tes until soft. If they stick, add a litt­le water. Now add the gar­lic and toma­to pas­te and cook, stir­ring con­stant­ly, for 1 to 2 minu­tes until the toma­to pas­te dar­kens and beg­ins to cara­me­li­ze. Add chop­ped toma­toes, dried ore­ga­no, thy­me and chi­li pow­der. Mix ever­y­thing well and sim­mer over a low heat, stir­ring occa­sio­nal­ly, for 30 to 40 minu­tes until the sau­ce thi­c­kens. If you like, lea­ve it as it is or puree it in a blen­der until it is com­ple­te­ly smooth. 

Pre­heat the oven to 200°C.

Using a vege­ta­ble pee­ler or man­do­lin, cut wide, thin strips of zuc­chi­ni. Press the strips light­ly bet­ween kit­chen paper to absorb excess mois­tu­re. Then lay­er three strips on a work board, over­lap­ping each other (see video). Place a heaped tab­les­poon of ‘pota­to cheese’ on the end of each and roll up. The­re should be 10 to 12 can­nel­lo­ni in total. 

Pour the toma­to sau­ce into the bot­tom of a lar­ge bak­ing dish and place the can­nel­lo­ni in it. Spread the remai­ning ‘pota­to cheese’ on the cannelloni. 

Bake the can­nel­lo­ni for 25 to 30 minu­tes until the ‘pota­to cheese’ bubbles and a nice, gol­den brown color appears. Let cool for 5 minu­tes and ser­ve gar­nis­hed with basil. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb