Cheese roulade with sweet potato and carrot
 
 
Author:
Recipe type: Meal
Serves: 4
Ingredients
  • Filling:
  • 1 large carrot
  • 1 small sweet potato
  • 25g butter
  • ¼ cup cream
  • Salt and pepper
  • Nutmeg to taste
  • Roulade Coating:
  • 1 tbs oil
  • 25g butter
  • ½ onion finely chopped
  • 1 tbs parsley or herb of choice finely chopped
  • ¼ cup breadcrumbs made from stale bread
  • Salt and pepper
  • Roulade:
  • 25g butter
  • 1 tbs flour
  • 1 cup milk
  • ¼ to ½ cup of grated tasty cheese
  • 1 tbs Parmesan cheese
  • 2 eggs, separated
  • ¼ tsp salt and pepper
Instructions
  1. Preheat oven 190°C.
  2. Chop peeled vegetables and steam until tender then puree.
  3. Mix in butter and cream. Season with salt/pepper and nutmeg.
  4. Coating:
  5. Cook onion and butter in a fypan until soft.
  6. Remove from pan to a bowl and mix with herbs, crumbs and season with salt/pepper. Let cool. Line the base of a Swiss roll tin with non-stick paper and scatter the onion and crumb coating mix over it.
  7. Roulade:
  8. Melt butter, add flour and fry in a pan for a minute. Add milk and stir until it comes to the boil. Remove and let it cool. Add cheeses and egg yolks, season well.
  9. Beat egg whites until stiff. Hint leave eggs out of fridge to warm up before whipping.
  10. Fold through, then spread evenly over the coating onion and crumb base – it is a thin layer. Bake for 15-20 minutes.
  11. When cool place a presentation plate over it and turn upside down so the roulade drops onto the plate. Peel off base paper. Spread the creamed filling on top. Roll roulade from the long edge. Serve cold or warm with salad.
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/farm-recipes-week-1716/