Name: Veal, Mushroom, and Asparagus Cream Cannelloni | Serves 8
Prep time: 20 min
Cook time: 50 min
Yield: 4 servings
Ingredients: 8 stuffed cannelloni; 350 g of chicken cutlet; 200 g of button mushroom; 100 g of green asparagus; 250 g of tomato coulis; 250 g of light cream (12-15%); 2 onion; 1 garlic clove; 1 bunch of parsley; 1 teaspoon of Provence herb; 1 tablespoon of olive oil; 1 pinch of salt; 1 pinch of pepper

Veal, Mushroom, and Asparagus Cream Cannelloni | Serves 8

Original cannelloni that are just as delicious as the traditional ones!

Weight Watchers Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 50 minutes

Cost per serving: 1,74 €

Energy: 394 kcal / serving

Nutritional score:

Instructions

1. Remove the stem from the mushrooms and rinse them. Chop them roughly and set aside. Peel and chop the onions. Sauté the onions and mushrooms in a non-stick skillet with half of the oil for 2 minutes. Add the veal, garlic, and half of the chopped parsley. Season with salt and Herbes de Provence, then cook for 15 minutes. Remove from heat and let cool.
2. In another saucepan, heat the cream and add the drained asparagus. Season with a little salt and pepper. Blend this mixture, let it thicken slightly, then strain it through a sieve to remove the asparagus fibers. Set aside. Preheat the oven to 210°C (410°F).
3. Cook the cannelloni "al dente" (follow the product instructions), then rinse them under cold water. Drain them.
4. Fill the cannelloni with the meat filling, then place them in a greased baking dish using a brush. Once all the cannelloni are ready, pour the asparagus cream over them, followed by the tomato sauce. Sprinkle with the remaining parsley. Bake for 30 minutes and serve.