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  • The Australian Women’s Weekly Food

    Meat-free Monday

    Jan 30, 2022 6 minutes

    PG 36

    PG 38

    PG 35

    PG 38

    from the Test Kitchen

    If you don’t have a zester, use a micrplane to finely grate the lemon rind in place of strips.

    Sweet potato cannelloni

    PREP + COOK TIME 1¼ HOURS SERVES 6

    3 medium sweet potato (1.2kg), unpeeled
    500g fresh ricotta
    1 egg, beaten lightly
    2 green onions, sliced thinly
    ¼ cup finely chopped fresh flat-leaf parsley
    ¼ cup finely chopped fresh chives
    2 tablespoons finely chopped fresh thyme
    1 cup (80g) finely grated parmesan
    1 cup (80g) finely grated pecorino cheese
    100g sourdough, crust removed, torn into small pieces
    ¼ cup (40g) pine nuts
    ½ teaspoon ground nutmeg
    1½ tablespoons extra virgin olive oil
    ⅓ cup (25g) flaked parmesan, extra
    2 tablespoons fresh thyme sprigs, extra

    CHEESE SAUCE

    1 cup (250ml) thickened cream
    ¾ cup (90g) coarsely grated cheddar

    1 Preheat oven to 200°C/180°C fan. Place one of the kumara on an oven tray. Bake for 30 minutes or until tender; cool. Reduce oven to 160°C/140°C fan.

    Meanwhile, peel remaining

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