Beetroot and Potato Cannelloni with nasturtiums – Recipe of the week

Recipe from Vegetariano by Heinz Beck
Photography: Janez Pukšič

 

 

 

 

 

 

Serves 4:

Filling:
300 g potatoes
3 tablespoons extra virgin olive oil
50 ml whole milk
1 tablespoon chopped chives
salt
lemon juice

Cannelloni:
200 g beetroot
cumin
40 ml vegetable stock
3 tablespoons extra virgin olive oil
salt
lemon juice

Garnishes:
4 nasturtium flowers
16 arugola leaves
7 curly endive leaves
extra virgin olive oil
salt

Filling:
Cook the potatoes in their jackets then peel them. Dice one potato and pass the remainder through a ricer while still hot. Add the milk and 3 tablespoons of extra virgin olive oil to the potatoes and blend as you would for mashed potatoes. Add the chopped chives, the diced potatoes and season with salt and a little lemon juice. Transfer to a pastry bag.

Cannelloni:
Cook the beetroot in boiling salted water along with a little cumin. Allow to cool, then peel.  Remove the stem and root ends of the beets and thinly slice them, reserving 80 g. Form the cannelloni by rolling up the beet slices and filling them with the potato puree. Prior to serving, gently heat the cannelloni in the oven using the steam setting.

Reheat the reserved  80 g of beets in the vegetable stock. Puree with an immersion blender adding the extra virgin olive oil, a pinch of salt and a little lemon juice. Pass through a fine sieve.

Presentation:
Nap the serving plate with the beet sauce, top with the cannelloni and decorate with the rucola and endive seasoned with a drizzle of extra virgin olive oil and salt. Finish with nasturtium petals.