Parsnip and Cheese Roulade








For Roulade:

40g (1½ ozs) butter

25g (1oz) plain flour

275ml (10fl ozs) milk

110g (4ozs) cheddar cheese, grated

3 eggs, separated

40g (1 ½ ozs) hazelnuts, toasted and chopped

1tbls Parmesan cheese, grated



225g (8 ozs) onions, chopped

40g (1 ½ ozs) butter

3 level tsps. dried sage

1 tbls parsley, chopped

75g (3 ozs) white breadcrumbs



350g (12 ozs) parsnips, prepared weight

25g (1oz) butter

2 tbls cream

Grated nutmeg



Swiss Roll tin 13 x 9” lined with silicone paper



Pre-heat oven to 180oC.

First make the stuffing by melting the butter, adding onions and cook for about 6 minutes or until transparent.  Add breadcrumbs, herbs and seasoning.  Mix well and sprinkle mixture over the silicone-lined tin.

For the roulade, put the butter, flour and milk in a saucepan and whisk together over a medium heat until thickened.  Season and leave to cool slightly, then add egg yolks, whisking them well in.  Now add the cheese and season.

Whisk the egg whites in a large bowl until they form soft peak.  Fold one spoonful of the egg white into the cheese mixture – to loosen it – and then spoon into the rest of the egg white.

Spread the whole lot evenly into the prepared tin, over the stuffing mixture and bake and bake on the top shelf of the oven for 20-25 minutes or until it feels firm in the centre.

Cook the parsnips for 10-15 minutes until they are soft.  Then mash them together with the butter, cream, nutmeg, salt and pepper.  This may be done in a food processor.  Keep warm.

Place a piece of greaseproof paper – slightly longer than the roulade – on a work surface and sprinkle the hazelnuts over it.

When the roulade is cooked, turn it out on to the hazelnuts and carefully peel off the base paper.  Spread the creamed parsnip evenly over the sage and onion stuffing.  Then roll up the roulade, using the longest side and using the greaseproof paper to help you.

Transfer the roulade to a serving plate and sprinkle surface with a dusting of grated parmesan.


*As Parsnips are in season now is a great time to try this delicious recipe*


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