Celeriac Christmas Roulade Recipe

christmas tree scene
author pic

By

 Updated 08/06/2015

 See comments

I think one of the more challenging parts of Christmas is providing food that is not only suitable for vegetarians but also fitting for a Christmas dinner. When I heard about this recipe I thought it would be ideal for Christmas. Firstly, it can be prepared in advance which is always a good thing, especially at Christmas. Secondly, it is something your veggie guests will almost certainly have never eaten before; and finally it looks stunning and tastes great. In fact you might even find some of your non-vegetarian friends and family choosing this option instead!

You may be interested to try this suggested menu:

Starter - Prawn and Dill Avocados
Main Course (Meat) - Luxury Christmas Pie
Main Course (Vegetarian) - Celeriac Christmas Roulade
Dessert - Christmas Syllabub

Ingredients

    for the herb crust:
  • bunch spring onions, finely chopped
  • 3 tablespoons butter
  • 1 tablespoon chopped parsley
  • 2 teaspoons mixed herbs
  • 3 tablespoons brown breadcrumbs
  • salt and pepper to taste

  • for the roulade:
  • 10 floz milk
  • 1 heaped tablespoon plain flour
  • 3 tablespoons butter
  • 4 tablespoons Gouda cheese
  • 3 eggs
  • 1 1/2 tablespoons parmesan cheese

  • for the filling:
  • 3 tablespoons toasted pine nuts
  • 10floz milk
  • 1 heaped tablespoon plain flour
  • 3 tablespoons butter
  • 4 tablespoons Gouda cheese
  • 3 eggs
  • 1 1/2 tablespoons parmesan cheese
  • 1 large celeriac, peeled
  • 3 tablespoons toasted pine nuts
  • 2 tablespoons double cream
  • 1/2 teaspoon grated nutmeg
(see measure conversions for more information on quantites)

Method

  1. To make the herb crust, melt the butter in a pan on the hob, and cook the spring onions gently for 5 minutes.
  2. Remove from the heat and then add the remaining ingredients for the crust and mix together to form a kind of loose stuffing mixture.
  3. 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.
  4. 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.
  5. Continue whisking over the heat until it has thickened and then cook gently for 2 minutes.
  6. Allow the mixture to cool slightly.
  7. Separate the eggs, and beat the yolks into the mixture then add the grated cheese and season to taste.
  8. In a clean bowl, whisk the egg whites until stiff and then, using a metal spoon, fold them into the roulade mixture.
  9. Spread this mixture evenly over the herb crust and bake in a preheated oven at 200 degrees C. for about 25 minutes or until springy in the middle.
  10. While the roulade is cooking make the filling.
  11. Cut the celeriac into chunks and boil in water for around 15 minutes until cooked.
  12. Drain and mash with the cream, butter and nutmeg.
  13. 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.
  14. Turn out the roulade onto this and remove the paper.
  15. Spread the filling over the herb crust (which will now be at the top) and sprinkle over the pine nuts.
  16. Roll up the roulade along its long side and serve with the join on the underside.
  17. To make this dish extra special you could serve with a sauce made from red onions and cranberries.
  18. Slice a red onion and sauté it in some butter for 10 minutes until soft.
  19. 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.

Prep Time: 60 minutes

Cook Time: 60 minutes

Yield: serves 4


Comments

had this for Christmas day at my sisters it was very very good.So now trying to copy it for a friend comng to tea
#0 - gracie - 01/01/2010 - 10:19
Name
E-mail (Will not appear online)
Comment
Powered by Comment Script