Herby cheese roulade

Herby cheese roulade

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(3 ratings)


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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Moderately easy


Serves 6

This impressive dish can be made up to 12 hours ahead

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

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For the roulade

  • vegetable oil, for greasing
  • 50g butter
  • 3 garlic cloves, crushed
  • 50g plain flour
  • 300ml milk
  • 75g vegetarian parmesan -style cheese, finely grated
  • 4 medium eggs, separated
  • 15g pack flatleaf parsley, chopped

For the filling

  • 1 tbsp olive oil
  • 25g butter
  • 225g spring greens, shredded
  • 1 garlic clove, crushed

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  1. Heat oven to 190C/fan 170C/gas 5. Oil a 23 x 33cm Swiss roll tin. Cut a rectangle of baking parchment 4cm larger all round than the tin. Fold in a 2cm strip all round, making a diagonal cut into each corner.
  2. For the roulade, melt the butter in a large pan. Add the garlic and fry for 1 min. Add the flour and cook for 1 min, stirring constantly. Gradually beat in the milk. Bring to the boil, stirring constantly, until the sauce is thick and smooth. Remove from the heat and stir in half the cheese. Season, then allow to cool slightly. Beat in the egg yolks and parsley. Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce. Pour into the tin, tipping the tin so that the mixture fills all the corners. Bake for 15 mins until risen and golden.
  3. Meanwhile, heat the oil and butter in a large wok or frying pan and stir-fry the spring greens and garlic for 4-5 mins until tender. Season.
  4. Sprinkle the remaining cheese over a sheet of baking parchment just larger than the tin. Turn the roulade out onto the parchment, then peel off the lining paper. Trim the crispy edges off the roulade. Use a slotted spoon to remove the spring greens from the garlicky butter, then spread over the roulade leaving a 2.5cm space at one short end uncovered. Roll up the roulade from the short end with no filling on it, using the paper to help. Serve the roulade immediately, drizzled with any remaining garlicky butter.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Show comments
fenellabramwell's picture
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Very tasty recipe, and the step by step images helped. I used spinach instead of the spring greens, and the result was very pleasing.

m_saafan's picture

Where is the link to the step by step images? I don't seem to find them.
Thank you!

carolinewood's picture

Delicious! easy to make and you can vary the filling to suit what you fancy- Thank you good food

xxpippaxx's picture
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Very nice, we found it a little fiddly, but definately worth it

hannahf's picture
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Yummy yummy. This made the perfect veggie substitute for the turkey on Christmas Day. It is light and easy to make as long as you remember the egg whites ( though as i discovered it works just as well without!!!)