Delia's Cheese and Parsnip Roulade with Sage and Onion Stuffing

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Delia's Cheese and Parsnip Roulade with Sage and Onion Stuffing

4 oz (110 g) Sage Derby cheese, grated

1½ oz (40 g) butter

1 oz (25 g) plain flour

10 fl oz (275 ml) cold milk

3 large eggs, separated

1½ oz (40 g) hazelnuts, chopped and toasted

1 level tablespoon grated Parmesan (Parmigiano Reggiano

salt and freshly milled pepper

For the stuffing:

1 level teaspoon chopped fresh sage

8 oz (225 g) onions, chopped

1½ oz (40 g) butter

1 level tablespoon chopped fresh parsley

3 oz (75 g) white breadcrumbs

salt and freshly milled black pepper

For the filling:

12 oz (350 g) parsnips (prepared weight)

1 oz (25 g) butter

2 tablespoons double cream

freshly grated nutmeg

salt and freshly milled black pepper

 

 

 

Pre-heat the oven to gas mark 6, 400°F (200°C).

 

You will also need a Swiss roll tin 13 x 9 inches (32 x 23 cm), lined

with silicone paper (baking parchment).

 

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. Next add the herbs, breadcrumbs and

seasoning, stirring well to combine everything, then sprinkle the

mixture evenly all over the lined tin.

 

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. After that draw the pan off the

heat to cool slightly, then add the egg yolks, whisking them really

well in. Next add the grated Sage Derby cheese and taste to check the

seasoning.

 

In a large bowl (and with a spanking clean whisk) beat the egg whites

until they form soft peaks. 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. 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.

 

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). 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.

 

When the roulade is cooked, turn it out on to the hazelnuts and

carefully peel off the base paper. Spread the creamed parsnip evenly

all over the sage and onion stuffing. 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).

Transfer the roulade to a serving plate and sprinkle the surface with

a dusting of grated parmesan.

 

Source:Delia Smith’s Christmas and Delia's Vegetarian Collection.

Formatted by Chupa Babi in MC: 12.27.06

 

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