Celeriac and blue cheese roulade recipe

Recipe for celeriac and blue cheese roulade in our easy vegetarian recipes collection.

Recipe ingredients

• 1 tablespoon butter
• 8 ounces cooked spinach, drained and chopped
• 2/3 cup single cream
• 4 large eggs, separated
• 1/2 ounce Parmesan cheese, grated
• Pinch of nutmeg
• Salt and freshly ground black pepper
• For the filling:
  • 8 ounces celeriac
  • Lemon juice
  • 3 ounces St Agur cheese
  • 4 ounces fromage frais

How to make celeriac and blue cheese roulade

• Preheat the oven to 400 degrees F.
• Line a 3 x 9 inch Swiss roll tin with nonstick baking parchment.
• Melt the butter in a saucepan and add the spinach.
• Cook until all the liquid has evaporated.
• Remove the pan from the heat.
• Stir in the cream, egg yolks, Parmesan and nutmeg.
• Season.
• Whisk the egg whites until stiff, fold them gently into the spinach mixture and then spoon into the prepared tin.
• Spread the mixture evenly and use a palette knife to smooth the surface.
• Bake for 10 to 15 minutes, until the roulade is firm to the touch.
• Turn out on to a sheet of greaseproof paper and peel away the lining paper.
• Roll up the roulade with the greaseproof paper inside and leave to cool slightly.
• To make the filling, peel the celeriac and grate it into bowl.
• Sprinkle with lemon juice taste.
• Blend the St Agur cheese and fromage frais together at mix with the celeriac and a little black pepper.
• Unroll the roulade, spread with the filling and roll up again, this time without the paper.
• Serve at once or wrap loosely and chill.

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