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Courgette, carrot and sesame roulade with creamy leek filling (recipes)




Serves 4-6



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



Roulade:1 tbsp oil1 onion, finely chopped2 cloves garlic, crushed225g/8oz carrots, fine grated225g/8oz courgettes, medium gratedgood pinch of fresh chopped sage110g/4oz cheddar cheese, grated50g/2oz sesame seeds6 eggs, separatedSauce:55g/2oz butter55g/2oz plain flour500ml/18fl oz milk1 leek, cleaned, fine sliced and softened in 30g/1oz buttersalt and freshly ground black pepper



Method



1. Preheat oven temperature to 200C/400F/Gas 6.2. Line a Swiss roll tin.3. Make roulade: heat the oil, add onion and garlic, soften. Then add carrots and courgettes, soften for a further 1-2 minutes only. Put into a bowl with salt and pepper, sesame seeds, cheddar cheese and egg yolks.4. Whisk egg whites until stiff and carefully fold into yolk mixture. Pour into a baking case and bake at the top of the oven for 15-20 minutes.5. Meanwhile make the sauce. Melt butter, add flour, cook for 1-2 minutes and remove from heat. Add milk slowly, when all incorporated return to heat and cook until thick and bubbling. Remove from heat, add softened leek and seasoning, cover the whole with cling film next to the surface (this stops a skin forming and keeps the sauce warm).6. On a cooling rack, place a clean tea towel. Take the roulade out of the oven (it should be springy to touch not rubbery). Carefully invert onto a tea towel. Spread filling evenly and roll up using the tea towel to help.7. Slice vertically and serve immediately.