CARROT, WATERCRESS & EGG ROULADE

Watercress and egg mayonnaise combine to create a creamy filling that is wrapped in a savoury carrot sponge. Unique and very tasty.

HANDS-ON TIME 35MIN, PLUS COOLING. COOKING TIME ABOUT 25MIN. SERVES 6 FOR THE ROULADE ✶✶ 2tbsp Parmesan-style vegetarian hard cheese, grated (we used Divo) ✶✶40g (11/2oz) butter ✶✶700g (11/2lb) carrots, coarsely grated ✶✶6 medium eggs, separated ✶✶ 1tbsp chopped fresh coriander, plus extra leaves to garnish FOR THE FILLING ✶✶5 medium eggs, hard-boiled ✶✶50g (2oz) watercress, stalks removed ✶✶ 175g (6oz) good-quality mayonnaise 1 To make the roulade, preheat the oven to 200°C (180°C fan) mark 6. Line a 23cm x 33cm (9in x 13in) Swiss roll tin with baking parchment. Sprinkle the Parmesan-style cheese evenly over the parchment-covered base. 2 Melt the butter in a large frying pan and gently cook the carrots for 10min to soften. Tip into a sieve set over a sink and press to drain out any excess liquid. Transfer to a large bowl and beat in…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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