Sweet Potato and Leek Roulade
"I found this in an ABC Delicious magazine a few years ago and have been serving it as part of Christmas dinner since. This is a lovely Special Occasion dish for vegetarians, or a nice side dish for meat-eaters.
You can make the roulade the day before; just wrap in foil and pop into the oven to heat through before serving.
Prep/Cooking times are estimates."
photo by VegeMight
- Ready In:
- 1hr 35mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
-
Roulade
- 1 tablespoon olive oil
- 1 leek, finely chopped
- 60 g butter
- 1⁄3 cup plain flour
- 300 ml milk
- 4 eggs, separated
- 1⁄2 cup grated cheddar cheese
- 1⁄4 cup grated parmesan cheese
-
Filling
- 500 g sweet potatoes, peeled, chopped
- 15 g unsalted butter
- 100 ml light cream
- 1⁄2 teaspoon freshly grated nutmeg
-
Stuffing
- 30 g unsalted butter
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 3⁄4 cups fresh white breadcrumbs
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped flat leaf parsley
directions
- Preheat oven to 180°C.
- Grease and line a 39 x 26cm Swiss roll pan.
- To make roulade, heat the oil in a large saucepan over low-medium heat.
- Add the leek and cook gently for five minutes until soft.
- Wipe pan, then add the butter. When it has melted, add the flour and cook 1 - 2 minutes, stirring constantly. Start adding the milk, a little at a time, whisking until milk is combined and sauce has thickened. Remove from heat, beat in egg yolks one at a time, then season.
- In a separate, clean bowl, beat egg whites until stiff (great job for the bench mixer). Add 1/4 of the egg whites to the roux, then gently fold in remaining egg whites.
- Fold in the leeks and cheddar until just combined, then pour into prepared pan and bake in oven for 20-25 minutes or until puffed and golden.
- For the filling, boil, steam or microwave sweet potato until tender. Drain and mash with butter, cream and nutmeg. Season to taste and set aside.
- To make stuffing, melt butter in frypan over medium heat. Add onion, cook for five minutes or until soft. Add garlic and breadcrumbs and cook for further 3 - 4 minutes. Stir in herbs and season with salt and pepper.
- When roulade is cooked, place clean tea towel on the workbench and sprinkle with parmesan. Turn the roulade out onto the tea towel and peel off baking paper. Allow to cool for 2 minutes, then spread the sweet potato over the roulade.
- Sprinkle the stuffing over the sweet potato, then using the edge of the tea towel, carefully roll up the roulade from the longest side, finishing with the seam down.
- Slice and serve warm with salad and crusty bread, or anything else you desire!
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RECIPE SUBMITTED BY
Welcome to my page!
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I'm a wildlife carer, bird enthusiast, gardener, scrapbooker, coffee connoisseur, writer, reader, camper, aromatherapy-and-herbal-enthusiast, maker of homemade natural skincare and vegetarian.
A good day for me used to involve a bit of gardening, reading (while lazing in a hot bath eating grapes), listening to some music and whipping up some culinary delights for dinner...
Since becoming a mother, days revolve around The Wiggles, making up bottles, preparing various baby-friendly meals and washing (etc...) ... but (here's the cliche): It's all worth it, though. (see pic of my son, William.)
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I live on a dairy farm in the Hunter Valley with my partner and baby. I have four big parrot aviaries and absolutely love birds - everything about them makes me happy. I can sit for hours in the back yard just watching the birds go about their lives.
I love to look after animals. I've been a licensed wildlife rescuer and carer for four years now. The native wildlife of my country is so precious, and it is such an honour to be able to care for such beautiful creatures when they need a helping hand. My dream is to buy a peaceful bushland property, away from the populous, where I can keep huge aviaries and rehabiliate injured and orphaned native critters.
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Fitness hs become a big part of my life, ie. going to the gym for circuit training, walking, jogging and swimming. I've finally realised that the body is such an amazing thing - how I cringe when I think of how I (mis)treated myself in my youth!!
Sometimes I love to have lazy days, lounging around the house reading, watching horror or comedy movies, writing in my journal - oh, wait, that was before I had William!! :D Most of the time, I prefer to be out hiking, swimming or walking. The next thing I'd like to do is buy a bike so I can go cycling. The area where I live is perfect for it - flat country with farming pastures, close to bushland with amazing scenery.
MY FAVOURITE QUOTES ABOUT COOKING:
"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."
- Marcel Boulestin
"Let food be your medicine and medicine be your food"
- Hippocrates
"Cookery is as old as the world, but it must also remain, always, as modern as fashion."
- Phileas Gilbert
"Cooking is like love. It should be entered into with abandon or not at all."
- Harriet Van Horne
"C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C."
- Cookie Monster :D
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