Kumara & taleggio stack (vegetarian)

Delicious Kumara & taleggio stack (vegetarian) Recipe

The mild flavour of the taleggio cheese gives the veggies and herbs room to shine in this vegetarian dish.
Kumara & taleggio stack (vegetarian)
Prep Time : 0:10 | Cook Time : 0:45 | Total Time : 0:55 | Serving : 4 person.


  • 1 large (about 300g) potato, cut into 2cm pieces

  • 2 small (about 700g) kumara, cut into 2cm pieces

  • 1 garlic clove, chopped

  • 2 tablespoons olive oil

  • 2 tablespoons thyme leaves

  • 1/2 cup (125ml) thickened cream

  • 250g Taleggio cheese (see note), rind removed, chopped

  • 12 fresh cannelloni sheets (see note) or lasagne sheets cut into 10cm x 15cm pieces

  • 1/3 cup (110g) onion jam


  • Step 1

    Preheat oven to 200°C and line a large baking tray with foil.

  • Step 2

    Toss potato, kumara, 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.

  • Step 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.

  • Step 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.

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