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Parsnip Roulade

Parsnip Roulade
  • Time 40 mins
  • Makes 4
  • Difficulty Medium
Ingredients

Roulade

  • 190g / 6½ oz of Barber's 1833 Vintage Reserve cheddar
  • 40g / 1½ oz butter
  • 25g / 1 oz plain flower
  • 75ml / 2½ fl oz milk
  • 3 Large eggs
  • 40g / 1½ oz hazelnuts

      Stuffing

      • 1 tsp chopped fresh sage
      • 1 large onion diced
      • 40g / 1½ oz butter
      • Bunch of Parsley chopped
      • 75g / 2½ oz white bread crumbs
      • Salt and Pepper to season

            Filling

            • 350g / 12½ oz parsnips
            • 25g / 1oz butter
            • 2 tbsp double cream
            • Nutmeg
                Method
                1. Take the diced onion and butter and cook on a low heat until the onions are soft. Add the chopped parsley and sage, then the breadcrumbs, stir and remove from the heat. Take a baking tray and line with baking parchment, sprinkle the stuffing mix that you have just made evenly over the baking parchment.
                2. Make a thick white sauce with the milk, butter and flower and stir in the grated cheese and cook out the flower for approximately 4 minutes. Whilst this is cooking separate the eggs and beat the whites until they form soft white peaks. Pre heat the oven to 185C / Gas mark 4 degrees and set aside the cheese sauce to cool for a few minutes. Stir in the three egg yolks and season with salt and pepper and some grated nutmeg.
                3. In a large mixing bowl with a clean metal spoon fold the cheese sauce one spoon at a time until all is combined. Now pour this mix evenly over the top of the stuffing mix. You can spread this carefully with a palette knife and place in the pre-heated oven for 20 minutes or until cooked.
                4. Whilst this is in the oven steam the parsnip until soft and blend with cream, butter and salt and pepper. Now chop the toasted nuts and spread out on a clean sheet of baking parchment that is slightly larger than the roulade that is in the oven.
                5. Take the roulade out of the oven and turn it out onto the chopped nuts and spread the creamed parsnip evenly over the roulade and then role up and serve.