Christmas Recipes > Celeriac Christmas Roulade
Starter - Prawn and Dill Avocados
Main Course (Meat) - Luxury Christmas Pie
Main Course (Vegetarian) - Celeriac Christmas Roulade
Dessert - Christmas Syllabub
bunch of spring onions chopped finely
3 tablespoons butter
1 tablespoon chopped parsley
2 teaspoons mixed herbs
3 tablespoons brown breadcrumbs
seasoning to taste
for the roulade:
10 fluid oz milk
1 heaped tablespoon plain flour
3 tablespoons butter
4 tablespoons grated cheese, Gouda or something similar
3 eggs
1 1/2 tablespoons parmesan
for the filling:
3 tablespoons toasted pine nuts
10 fluid oz milk
1 heaped tablespoon plain flour
3 tablespoons butter
4 tablespoons grated cheese, Gouda or something similar
3 eggs
1 1/2 tablespoons parmesan
3 tablespoons toasted pine nuts
1 large celeriac, peeled
2 tablespoons heavy cream
1/2 teaspoon grated nutmeg
(see measure conversions for more information)
- Remove from the heat and then add the remaining ingredients for the crust and mix together to form a kind of loose stuffing mixture.
- Line a 13 x 9 inch Swiss roll tin with baking parchment and spread the herb crust in a layer on the bottom of the tin.
- To make the roulade, heat the milk and flour in a pan, whisk with a small whisk while adding the butter in 2 or 3 pieces.
- Continue whisking over the heat until it has thickened and then cook gently for 2 minutes.
- Allow the mixture to cool slightly.
- Separate the eggs, and beat the yolks into the mixture then add the grated cheese and season to taste.
- In a clean bowl, whisk the egg whites until stiff and then, using a metal spoon, fold them into the roulade mixture.
- Spread this mixture evenly over the herb crust and bake in a preheated oven at 200oC/400oF/gas mark6 for about 25 minutes, until springy in the middle.
- While the roulade is cooking make the filling.
- Cut the celeriac into chunks and boil in water for around 15 minutes until cooked.
- Drain and mash with the cream, butter and nutmeg.
- Lay out a sheet of baking parchment, greaseproof paper or foil slightly larger than the Swiss roll tin, and sprinkle with the grated parmesan greaseproof paper or foil slightly larger than the Swiss roll tin, and sprinkle with the grated parmesan cheese.
- Turn out the roulade onto this and remove the paper.
- Spread the filling over the herb crust (which will now be at the top) and sprinkle over the pine nuts.
- Roll up the roulade along its long side and serve with the join on the underside.
- To make this dish extra special you could serve with a sauce made from red onions and cranberries.
- Slice a red onion and sauté it in some butter for 10 minutes until soft.
- Add half a packet of fresh cranberries and a glass of red wine. Add a spoonful of sugar, and salt and pepper to taste. Simmer together until thick.
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- Christmas Recipes Home Page
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Comment Script
This recipe is part of the December 2005 Recipes Menu.
Starter - Prawn and Dill Avocados
Main Course (Meat) - Luxury Christmas Pie
Main Course (Vegetarian) - Celeriac Christmas Roulade
Dessert - Christmas Syllabub
How to make celeriac Christmas roulade:
Try making this delicious Celeriac Christmas Roulade; even though it appears difficult it is in fact very straight forward to make and a complete change from normal Christmas lunch.
Ingredients
for the herb crust:bunch of spring onions chopped finely
3 tablespoons butter
1 tablespoon chopped parsley
2 teaspoons mixed herbs
3 tablespoons brown breadcrumbs
seasoning to taste
for the roulade:
10 fluid oz milk
1 heaped tablespoon plain flour
3 tablespoons butter
4 tablespoons grated cheese, Gouda or something similar
3 eggs
1 1/2 tablespoons parmesan
for the filling:
3 tablespoons toasted pine nuts
10 fluid oz milk
1 heaped tablespoon plain flour
3 tablespoons butter
4 tablespoons grated cheese, Gouda or something similar
3 eggs
1 1/2 tablespoons parmesan
3 tablespoons toasted pine nuts
1 large celeriac, peeled
2 tablespoons heavy cream
1/2 teaspoon grated nutmeg
(see measure conversions for more information)
Method
- To make the herb crust, melt the butter in a pan on the hob, and cook the onions gently for 5 minutes.- Remove from the heat and then add the remaining ingredients for the crust and mix together to form a kind of loose stuffing mixture.
- Line a 13 x 9 inch Swiss roll tin with baking parchment and spread the herb crust in a layer on the bottom of the tin.
- To make the roulade, heat the milk and flour in a pan, whisk with a small whisk while adding the butter in 2 or 3 pieces.
- Continue whisking over the heat until it has thickened and then cook gently for 2 minutes.
- Allow the mixture to cool slightly.
- Separate the eggs, and beat the yolks into the mixture then add the grated cheese and season to taste.
- In a clean bowl, whisk the egg whites until stiff and then, using a metal spoon, fold them into the roulade mixture.
- Spread this mixture evenly over the herb crust and bake in a preheated oven at 200oC/400oF/gas mark6 for about 25 minutes, until springy in the middle.
- While the roulade is cooking make the filling.
- Cut the celeriac into chunks and boil in water for around 15 minutes until cooked.
- Drain and mash with the cream, butter and nutmeg.
- Lay out a sheet of baking parchment, greaseproof paper or foil slightly larger than the Swiss roll tin, and sprinkle with the grated parmesan greaseproof paper or foil slightly larger than the Swiss roll tin, and sprinkle with the grated parmesan cheese.
- Turn out the roulade onto this and remove the paper.
- Spread the filling over the herb crust (which will now be at the top) and sprinkle over the pine nuts.
- Roll up the roulade along its long side and serve with the join on the underside.
- To make this dish extra special you could serve with a sauce made from red onions and cranberries.
- Slice a red onion and sauté it in some butter for 10 minutes until soft.
- Add half a packet of fresh cranberries and a glass of red wine. Add a spoonful of sugar, and salt and pepper to taste. Simmer together until thick.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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