Cheese and Parsnip Roulade
with Sage and Onion Stuffing
This recipe is
in specific response to the email I received from a vegetarian who asked if I
could devise something that had stuffing, sauce and all the trimmings – so that
he could feel as Christmassy as everyone else. Well, here it is, and I would
add that it also goes very well with Traditional
Bread Sauce or Cranberry
and Orange Relish. (The Sage Derby cheese gives a lovely flavour but I know
that some of you may have difficulty getting hold of it, so Lancashire
is my suggested substitute with your own chopped, fresh or dried sage leaves.) Vegetarians
might like to know that a vegetarian parmesan-style cheese is available.
Serves : 4
Ingredients:
FOR THE ROULADE:
4oz / 110g Sage Derby Cheese,
grated
1½oz / 40g Butter
1oz / 25g Plain Flour
10 floz / 275ml Cold Milk
3 Large Eggs, separated
1½oz / 40g Hazelnuts,
chopped and toasted
1 Level tbsp Grated Parmesan
(Parmigiano Reggiano)
Salt and Freshly
Milled Pepper
FOR THE STUFFING:
1 Level tsp
Chopped Fresh Sage
8oz / 225g Onions, chopped
1½oz / 40g Butter
1 Level tbsp Chopped Fresh Parsley
3oz / 75g White Breadcrumbs
Salt and Freshly Milled
Black Pepper
FOR THE FILLING:
12oz / 350g Parsnips (prepared
weight)
1oz / 25g Butter
2 tbsp Double Cream
Freshly Grated Nutmeg
Salt and Freshly
Milled Black Pepper
Instructions:
1.
Pre-heat
the oven to Gas Mark 6 / 400°F / 200°C.
2.
First make
up the stuffing by melting the butter in a small
heavy-based saucepan, then add the onions and cook them
for about 6 minutes or until they are transparent.
3.
Next add
the herbs, breadcrumbs
and seasoning, stirring well to combine everything, then sprinkle the mixture
evenly all over the lined tin.
4.
Now for
the roulade: place the butter,
flour and milk in a saucepan and
whisk them together over a medium heat until thickened, then season with salt and pepper and leave the
sauce to cook over the gentlest possible heat for 3 minutes.
5.
After that
draw the pan off the heat to cool slightly, then add the egg yolks,
whisking them really well in.
6.
Next add
the grated Sage Derby cheese and taste to check the seasoning.
7.
In a large
bowl (and with a spanking clean whisk) beat the egg
whites until they form soft peaks.
8.
Gently
fold one spoonful of the egg white mixture
into the cheese mixture – to loosen it – then spoon this mixture, a little at a
time, into the rest of the egg white.
9.
Now spread
the whole lot evenly into the prepared tin over the stuffing mixture, and bake
on the top shelf of the oven for 20 – 25 minutes or until it feels springy and
firm in the centre.
10.
Meanwhile
cook the parsnips
in a steamer for 10 – 15 minutes until they're soft, then cream them together
with the butter, double cream and a
seasoning of nutmeg,
salt and pepper (this can be
done by hand or in a food processor).
11.
When
they're ready, keep them warm while you lay a sheet of greaseproof paper
(slightly longer than the roulade) on a work surface and sprinkle the hazelnuts all over
it.
12.
When the
roulade is cooked, turn it out on to the hazelnuts and
carefully peel off the base paper.
13.
Spread the
creamed parsnip evenly all over the sage and onion stuffing.
14.
Then roll
up the roulade along the longest side, using the greaseproof paper underneath
to help you pull it into a round (it's not difficult, it behaves very well).
15.
Transfer
the roulade to a serving plate and sprinkle the surface with a dusting of
grated parmesan.
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