Lesley Posted August 31, 2009 Share Posted August 31, 2009 This is so quick and easy to make and can be used for a main course for 4/6 or in thinner slices as a savoury for parties etc. Roulade 750g carrots - grated finely 50 butter 4 tbsp water 2 tsp ground coriander seed S & P 6 eggs - separated 50g Gruyere cheese - finely grated (optional) Filling 200g cream cheese Watercress - chopped Heat oven to 180C and line a 13" x 9" (swiss roll) tin with silicone paper. Gently cook the carrots with the butter and water for 10 - 15 mins until soft. Tip into a large mixing bowl, add coriander and S&P to taste and leave to cool until just slightly warm or room temp. Add the egg yolks and grated cheese and mix well. Whisk the egg whites until stiff and carefully fold them into the carrot mix, using a metal spoon. Pour onto the lined baking sheet and bake for 15 to 20 minutes until springy to the touch Leave to cool for a minute and then turn out onto a sheet of silicone paper laid on a teatowel. Trim the edges off the roulade and then roll from the short end, leaving the paper rolled inside - the teatowel can be used to help it roll. Leave to cool and then unroll and spread with the filling before re-rolling. Chill before cutting into slices. Can be served with vegetables or salad or as a party savoury. I used Boursin cheese - you could use any cream cheese and any herbs . Quote Link to comment Share on other sites More sharing options...
Couperwife Posted September 1, 2009 Share Posted September 1, 2009 oooh, this sounds rather tasty cathy x Quote Link to comment Share on other sites More sharing options...
Lesley Posted September 1, 2009 Author Share Posted September 1, 2009 I shared some with Jake today - he loved it! Quote Link to comment Share on other sites More sharing options...
