Herby Cheese Roulade

4.20 (5)
⏱ 45 mins 🍽 Serves 6 🌶 french ✅ More effort 🏷 Main course

This elegant French roulade makes a wonderful vegetarian main course for lunch or dinner. A light, herby cheese base is baked until golden, then rolled around a filling of tender, garlic-sautéed spring greens. The dish is finished with a drizzle of the savoury garlic butter. It takes about 45 minutes to prepare and serves six people, offering a sophisticated yet manageable centrepiece for a meal.

Herby Cheese Roulade

Ingredients

  • vegetable oil for greasing
  • 50g butter
  • 3 garlic cloves, crushed
  • 50g plain flour
  • 300ml milk
  • 75g vegetarian parmesan -style cheese, finely grated
  • 4 medium eggs separated
  • 15g pack flatleaf parsley chopped
  • 1 tbsp olive oil
  • 25g butter
  • 225g spring green shredded
  • 1 garlic clove crushed

Method

  1. Preheat the oven to 190C/fan 170C/gas 5. Grease a 23 x 33cm Swiss roll tin. Prepare a sheet of baking parchment by cutting it 4cm larger than the tin, folding a 2cm border all around and snipping diagonally into each corner.
  2. To make the roulade base, melt 50g butter in a large saucepan. Fry 3 crushed garlic cloves for 1 min. Stir in 50g plain flour and cook for 1 min, stirring. Gradually whisk in 300ml milk. Bring to the boil, stirring, until thick. Take off the heat and mix in half of the 75g grated cheese. Season, let cool a little, then beat in 4 egg yolks and the chopped parsley. Whisk the 4 egg whites to stiff peaks and fold gently into the sauce. Pour into the tin, tilting to fill the corners. Bake for 15 mins.
  3. While the roulade bakes, heat 1 tbsp olive oil and 25g butter in a large pan. Stir-fry 225g shredded spring greens and 1 crushed garlic clove for 4-5 mins until tender. Season.
  4. Scatter the rest of the cheese over a fresh sheet of baking parchment. Turn the baked roulade out onto it and peel off the lining paper. Trim the crisp edges. Use a slotted spoon to spread the cooked greens over the roulade, leaving a 2.5cm gap at one short end. Roll up tightly from that unfilled end, using the paper to assist. Serve straight away, drizzled with the remaining garlic butter from the pan.

Nutrition (per serving)

Calories297 kcal
Fat23 g
Saturates12 g
Carbs10 g
Fibre2 g
Protein13 g
Sodium324 mg

Recipe details

Skill levelMore effort
CategoryMain course
Cuisinefrench
DietVegetarian