Lisa UK posted 11-23-99 12:54 PM
Cheese and Parsnip Roulade with Sage and Onion Stuffing
Roulade:
1 1/2 oz. butter
1 oz. plain flour
10 fl. oz. cold milk
4 oz. sage Derby cheese ( or use a well flavoured cheddar)
3 eggs, separated
1 1/2 oz. hazelnuts, toasted
1 tbs. grated Parmesan cheese
salt and pepper
Stuffing:
8 oz. onions, chopped
1 1/2 oz. butter
3 level tsp. dried sage
1 tbs. chopped fresh parsley
3 oz. white breadcrumbs
salt and pepper
Filling:
12 oz. parsnips (prepared weight)
1 oz. butter
2 tbs. double/heavy cream
freshly grated nutmeg
salt and pepper
You will need a Swiss/jelly roll tin 13 x 9 lined with baking parchment.
Preheat oven to Gas 6, 400F, 200C
Make up stuffing by melting butter in a small heavy based saucepan, then add onions and cook them for about 6 minutes or until they are transparent.
Next add herbs, breadcrumbs and seasoning, stirring well to combine everything then sprinkle mixture all over lined tin.
Roulade:
Place butter, flour and milk into saucepan and whisk them over a medium heat until thickened. Season with salt and pepper and leave sauce to cook for about 3 minutes over lowest heat possible. After that, draw pan off heat to cool slightly.
Add egg yolks and whisk them in really well. Next add grated cheese and taste to check seasoning.
In a large bowl with a clean whisk, beat egg whites until they form soft peaks. Gently fold one spoonful of egg white into cheese mixture to loosen it, then spoon this mixture a little at a time into rest of egg whites.
Now spread whole lot evenly into prepared tin, on top of stuffing mixture, and bake on top shelf of oven for 20-25 minutes or until it feels springy and firm in center.
Meantime, cook parsnips in a steamer for 10-15 minutes until they're soft then cream them together with butter, cream and a seasoning of nutmeg, salt and pepper. This can be done by hand or by a food processor. Keep mixture warm.
Lay a sheet of greaseproof paper, slightly longer and wider than roulade, on a work surface and sprinkle hazelnuts all over it. Turn cooked roulade out onto hazelnuts and carefully peel off base paper.
Spread parsnip all over roulade, which should be stuffing side up, then roll up roulade along longest side, using greaseproof paper underneath to help you roll it.
It shouldn't crack but if it does don't worry. Transfer to a serving plate and sprinkle with a dusting of Parmesan cheese.
** You could make this with creamed sweet potatoes and use cinnamon instead of nutmeg.