a picture of a cooked roulade on an oblong plate with a dish of sauce next to it

Cheese and Parsnip Roulade with Sage and Onion Stuffing

20 minutes - 25 minutes

Serves 4

Vegetarian

This recipe is from Delia's Vegetarian Collection, Delia's Happy Christmas.

This recipe is in specific response to the letter I received from a vegetarian who asked if I could devise something that had stuffing, sauce and all the trimmings – so that he could feel as Christmassy as everyone else.

Well, here it is, and I would add that it also goes very well with Traditional Bread Sauce or Cranberry and Orange Relish. (The Sage Derby cheese gives a lovely flavour but I know that some of you may have difficulty getting hold of it, so Lancashire is my suggested substitute with your own chopped, fresh or dried sage leaves.) Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd

The Delia Online Cookery School: Watch how to chop onions in our video, click here to play the video

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Changing the cheese in Cheese and Parsnip Roulade

Asked by: Daverichmond

We have made the Cheese and parsnip roulade in the past and wanted to make again for our Vegetarian guests at Christmas, but cannot find Sage Derby anywhere, What would you suggest we use? We did think Cheddar and add more sage. Thank you.

Answered by Lindsey: Hello, Yes, I think Cheddar will be good or a combination of cheddar and gruyere. Best wishes Lindsey

Freezing Parsnip Roulade

Asked by: Opop

Cheese and Parsnip Roulade with Sage and Onion Stuffing I am sure I made this recipe before and put it in the freezer, but I cannot find a reference to it.

Answered by Lindsey: Hello, Obviously the result will not be exactly the same as it is when made fresh but yes it can be frozen. Cheese and parsnip roulade with sage and onion stuffing Bake as per the recipe, and leave to cool completely at room temperature. If you don’t want to serve the whole roulade on the day you can divide it into 2 or 3 then open-freeze until solid then wrap well in clingfilm or foil. Freeze for up to 3 months. Defrost unwrapped, but covered, overnight in the fridge. Reheat, coverd in foil on a baking tray in a preheated oven at gas 180°C for 20-25 minutes until thoroughly heated through. Kind regards Lindsey

Freezing the Parsnip Roulade

Asked by: coffee and cake

Hi am I able to freeze the cheese and parsnip roulade in Delia’s Christmas book. Might have a veggie for Christmas dinner and don’t want to do a nut roast. TIA

Answered by Lindsey: Hello TIA, Obviously the result will not be exactly the same as it is when made fresh but yes it can be frozen. Make as per the recipe and leave to cool completely at room temperature. If you don’t want to serve the whole roulade on the day you can divide it into 2 or 3 then open-freeze until solid. Then wrap well in clingfilm or foil. Freeze for up to 3 months. Defrost, unwrapped, but covered, overnight in the fridge. To reheat, place on a baking tray, cover with foil and heat in a preheated oven at gas 180°C for 20-25 minutes until thoroughly heated through. Kind regards Lindsey

Method

First make up the stuffing by melting the butter in a small heavy-based saucepan, then add the onions and cook them for about 6 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 the lined tin. Now for 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 3 minutes. After that draw 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 (and with a spanking clean whisk) 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 10-15 minutes until they're soft, then cream them together with the butter, double cream and a seasoning of nutmeg, salt and pepper (this can be done by hand or in a food processor). When they're ready, keep them warm while you lay a sheet of greaseproof paper (slightly longer than the roulade) 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. Then roll up the roulade along the longest side, using the greaseproof paper underneath to help you pull it into a round (it's not difficult, it behaves very well).

Transfer the roulade to a serving plate and sprinkle the surface with a dusting of grated parmesan.