Pumpkin Cannelloni

Ingredients

• 100 g Onions (2 onions)
• 2 cloves garlic
• 200 g celery root (1 piece)
• 900 g Hokkaido pumpkin (1 Hokkaido pumpkin)
• 50 g Pumpkin seeds
• 1 tbsp Olive Oil
• 350 ml classic vegetable broth
• Salt
• Pepper
• 1 tsp coriander
• 2 Eggs
• 250 ml milk (1.5% fat)
• nutmeg (to taste)
• 200 g cannelloni
• 60 g grated Parmesan

Instructions

1. 1.

   Peel onions and garlic. Halve the onions and dice them; chop the garlic.

2. 2.

   Wash, peel, and cut the celery root into about 5 mm cubes.

3. 3.

   Wash the pumpkin, halve it, remove seeds and fibrous interior. Cut the halves through the skin and dice unpeeled pieces about 1 cm.

4. 4.

   Chop the pumpkin seeds with a large knife. Roast them in a pan without fat until golden brown and let cool.

5. 5.

   Heat olive oil in a pot, sauté onions and garlic until translucent. Add broth, pumpkin, and celery root. Bring to a boil, then cover and simmer over low heat for about 10 minutes.

6. 6.

   Stir in the pumpkin seeds. Season with salt, pepper, and coriander.

7. 7.

   Drain the pumpkin mixture through a sieve, catching 200 ml of broth in a bowl. Let the pumpkin mixture cool slightly.

8. 8.

   Add eggs and milk to the collected broth and whisk everything together. Salt, pepper, and add nutmeg if desired.

9. 9.

   Fill a pastry bag without a tip with the pumpkin mixture and pipe it into both sides of the cannelloni. Place the filled cannelloni in a rectangular shallow baking dish (about 2.5 L).

10. 10.

    Pour the egg‑milk over the pumpkin cannelloni, sprinkle with Parmesan, and bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) for about 40 minutes.