FOODSERVICE

Leek-cannelloni with smoked tofu vegetable filling and parmesan sauce

Preparation

  1. Clean the leek stalk, cut off the root end and cut the leek stalk in pieces 6 cm in size. Carefully push out the inner "tube" from the outer leaves so that the round "tubes" remain intact. For 4 persons you will need 12 "tubes" for the filling.
  2. Clean celery, bell pepper, zucchini and finely dice with the smoked tofu. Sauté vegetables and Berief organic tofu smoked in rape-seed oil for 3 minutes.
  3. Pour in Berief organic soy cooking cream and boil 12 minutes. Season with salt and pepper. Sprinkle the vegetable mixture with breadcrumbs, mix together and pour into a piping bag. Fill the leek cannelloni with the mixture and pack individually in plastic wrap and set aside.
  4. For the sauce, peel the shallots, finely dice and sauté in a little olive oil. Pour in vegetable broth and Berief organic soy cooking creams and reduce by one quarter.
  5. Finely grate and add the Parmesan. Cook the whole thing at medium heat for 5 minutes. Season with salt, pepper and nutmeg.
  6. Place the leek stalks in the plastic wrap in a steamer insert and steam 10 minutes.
  7. Sear the cherry tomatoes and a sprig of rosemary in a pan in the remaining olive oil.
  8. For the straw potatoes, peel the potatoes, with a peeler cut in thin slices and cut into fine strips with a knife.
  9. Deep fry the strip is hot frying oil 160 degrees, and let drain on paper towels. Season with salt.
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