Roasted Mediterranean Vegetable Cannelloni with White Asparagus Veloute and Shaved Carrots
To serve this recipe as a small plate, cut cannelloni in half. Mirror sauce on small, appetizer plates and plate two cannelloni halves. Sere with asparagus and carrot ribbons. Garnish with fresh dill.
2 lbs white asparagus (peeled)
1 ea shallot
½ lb colored carrots (peeled)
4 Tbsp butter
1 ea garlic clove (whole)
TT salt and pepper
TT Parmigiano Reggiano (grated)
1 cup vegetable stock
2 ea fresh dill sprigs
1/4 cup heavy cream
Blanch ¼ of the asparagus, shock and reserve for garnish. Shave ribbons of carrot with a peeler and blanch then shock. Make 4 bouquets by wrapping blanched asparagus in carrots then finish by baking with oil and seasoning until warmed through. Sauté the remaining asparagus with shallots and garlic in butter. Add vegetable stock then reduce. Simmer for a few minutes, add cream then puree until smooth. Fold 1 sprig of fresh chopped dill in the asparagus velouté Bake Cannelloni with sauce and grated Parmigiano then garnish with vegetable bouquet.
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