Carrot roulade with watercress filling

Name: Carrot roulade with watercress filling
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2tbsp freshly grated Parmesan cheese; 1 tbsp. freshly chopped coriander, plus a few extra leaves; 125 g (4oz) butter; 700 g (1 1/2lb) carrots, finely grated; 6 medium eggs, separated; 6 medium eggs, hard-boiled; 1 bunch watercress, stalks removed; 200 g (7oz) good quality mayonnaise

This vegetarian recipe makes a great vegetarian starter - watercress and egg mayonnaise combine to create a creamy filling wrapped in a savoury carrot sponge.

By The GH Kitchen TeamPublished: 05 April 2002

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Green, Food, Cuisine, Fast food, Dish, Ingredient, Recipe, Finger food, Kitchen utensil, Sandwich wrap,

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Yields:

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

2tbsp freshly grated Parmesan cheese
1 Tbsp. freshly chopped coriander, plus a few extra leaves
125 g (4oz) butter
700 g (1 1/2lb) carrots, finely grated
6 medium eggs, separated

For the filling

6 medium eggs, hard-boiled
1 bunch watercress, stalks removed
200 g (7oz) good quality mayonnaise

Directions

1. Step 1
  To make the roulade, preheat oven to 200°C (180°C fan oven) mark 6. Line a 33x23cm (13x9in) Swiss roll tin with baking parchment. Sprinkle the Par-mesan cheese evenly over the parchment, then arrange the extra coriander leaves on top of the cheese.
2. Step 2
  Melt the butter in a frying pan, add the carrots and cook gently for about 10min or until soft. Drain in a sieve. Transfer to a bowl and beat in the egg yolks. Season well with salt and freshly ground black pepper.
3. Step 3
  Whisk the egg whites until stiff, then fold into the carrot mixture with the chopped coriander. Spoon the mixture into the prepared Swiss roll tin, spreading it evenly with a palette knife. Bake for 10-12min or until golden brown and springy to the touch.
4. Step 4
  To make the filling, chop the eggs, then finely chop the watercress. Put in a bowl with the mayonnaise, then mix and season to taste. Turn the roulade out on to a sheet of greaseproof paper, then spread the egg and watercress mayonnaise over, leaving a 1cm (½ in) border around the edge.
5. Step 5
  Starting from one of the shorter sides and using the greaseproof paper to help you, roll up the roulade. Trim the edges, then cut into six thick slices.
6. Step 6
  Divide the slices between six individual plates and serve.
  
  Try this other great savoury roulade recipe:
  
  Mushroom roulade
  
  For dessert, try these great sweet roulade recipes:
  
  Lemon and almond meringue roulade
  
  Chocolate roulade
  
  White chocolate and raspberry meringue roulade

Per Serving:

Calories: 640
Total carbs: 9 g
Total fat: 59 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time