Recipe of the Month - Cheese and parsnip roulade with sage and onion stuffing
For the Roulade
110g Sage Derby cheese, grated, 40g butter, 25g plain flour, 275ml milk, 3 large eggs, separated, 40g hazelnuts, chopped and toasted, 1 tbsp Parmesan cheese, Salt and freshly milled pepper.
For the stuffing
1 tsp chopped sage, 225g onions, chopped, 40g butter, 1 tsp parsley, 75g white breadcrumbs, Salt and freshly milled black pepper.
For the filling
350g parsnips, 25g butter, 2 tbsp double cream, Freshly grated nutmeg, Salt and freshly milled black pepper.
Pre-heat the oven to 200oC
First make the stuffing by melting the butter in a small heavy based saucepan, then add the onions and cook for about six 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 a lined tin.
To make 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 three minutes. Take 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, 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 10-15minutes until they are soft, then cream them together with the butter, double cream and a seasoning of nutmeg, salt and pepper. When they’re ready, keep them warm while you lay a sheet of greaseproof paper 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. Roll the roulade along the longest side, using the greaseproof paper underneath to help you pull it into a round. Transfer the roulade to a serving plate and sprinkle the surface with a dusting of parmesan.