Cannelloni with a Difference

Name: Cannelloni with a Difference
Yield: Serves 6
Ingredients: salt and black pepper; 12 cannelloni (the oven-ready type); 6 oz (175 g) turnips, peeled and grated; ½ pint (300 ml) double cream; 8 oz (225 g) curd cheese; 2 cloves of garlic, crushed; 2 teaspoons (2 x 5 ml spoon) grated parmesan cheese; salt and black pepper; 14 oz (397 g) can of tomatoes, chopped; 1 teaspoon (5 ml spoon) dried oregano

Preparation info

Serves
6

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

In this dish, which I like best served lukewarm, the cannelloni are stuffed with a curd cheese and turnip mixture and then covered with a light cream and tomato sauce.

Ingredients

12 cannelloni (the oven-ready type)
8 oz (225 g) curd cheese

Starter
Vegetarian
Gluten-free

Method

Heat the oven to Gas Mark 5/375°F/190°C. Use a fairly large, shallow ovenproof dish into which the cannelloni will fit closely in one layer. Put the curd cheese in a bowl and, using a wooden spoon, mix it with the crushed garlic. Add the peeled and grated turnips and season with salt and