The ultimate new
cookbook forplant lovers.
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The rock stars of today’s
kitchens are fruits and
vegetables. No longer are
vegies the humble part of our
dinner plates, increasingly they
are the main event – now
there’s 2.1 million Aussies
who either eat an entirely,
or almost vegetarian diet. The
starting point for good produce
is the green grocer, whether
that’s in a supermarket, the
corner store or the growers’
market. We show you how to
turn fabulous produce into
sweet and savoury recipes
inspired by the seasons’ bounty.
AVAILABLE where all good
books are sold and at
awwcookbooks.com.auSWEET POTATO
CANNELLONI
PREP + COOK TIME 1 HOUR 45 MINUTES
SERVES 6
3 medium orange sweet potato
(1.2kg), unpeeled
500g fresh ricotta
1 egg, beaten lightly
2 green onions, sliced thinly
¼ cup finely chopped flat−leaf
parsley, plus extra to serve
¼ cup finely chopped chives
2 tablespoons finely chopped thyme
2 cups (160g) finely grated
vegetarian parmesan−style cheese
150g sourdough, crust removed, torn
into small pieces
¼ cup (40g) pine nuts
½ teaspoon ground nutmeg
¼ cup (60ml) extra virgin olive oil
1 Preheat oven to 200°C/180°C fan.
2 Place one sweet potato on an oven
tray. Bake for 1 hour or until tender;
cool. Reduce oven temperature to
160°C/140°C fan.
3 Meanwhile, peel remaining sweet
potatoes. Using a mandoline or
V−slicer, cut sweet potatoes
lengthways into 3mm−thick slices.
Trim slices into 6cm x 12cm
rectangles; you will need
36 rectangles (see notes).
4 Bring a large saucepan of water to
the boil; season with salt. Add half
the sweet potato slices, boil for
1½ minutes or until softened.
Remove from pan with a slotted
spoon; place on a tray to cool. Repeat
with remaining sweet potato slices.
5 When cool enough to handle,
remove skin from baked sweet
potato. Place sweet potato flesh in
a processor with ricotta; process until
smooth. Transfer to a large bowl. Stir
in egg, green onion, herbs and half
the parmesan. Season.
6 Grease a 4−litre (16−cup) shallow
ovenproof dish (or two 2−litre
(8−cup) shallow ovenproof dishes).
Place 1 heaped tablespoon of filling
mixture at the short end of a sweet
potato slice; roll to enclose filling.
Place, seam−side down, in dish.
Repeat with remaining sweet potato
slices and filling mixture, until dish
is filled in a single layer.
7 Combine sourdough, pine nuts
and nutmeg in a medium bowl
with remaining parmesan and
2 tablespoons of the oil. Sprinkle
mixture over sweet potato cannelloni.
8 Bake for 15 minutes or until top
is golden and crunchy.
9 Serve sweet potato cannelloni
topped with extra parsley and
drizzled with remaining oil.TEST
KITCHEN
NOTES
There will be some
wastage from cutting
the sweet potato slices
into rectangles. Save
the trimmings to use
in soups or make sweet
potato mash.AWW FOOD • ISSUE FIFTY TWO 57
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