Carrot and courgette rouladeby liz hampshire |
| Preperation time: 20 mins Cooking time: 40 mins Serves: 4 |
| Recipe Ingredients |
| 25g butter; 450g carrots, peeled and sliced; 3 large eggs, separated; 1 tbsp olive oil; 2 courgettes, thinly sliced; 250g mascarpone cheese; 1 tbsp chopped fresh basil leaves; 2 tbsp freshly grated parmesan. |
| Recipe Method |
| Heat the butter in a pan and cook the carrots
for 4 minutes. Season with salt. Cover the carrots with water,
cover the pan and cook for 15 -20 minutes until tender. Blend the
carrots in a food processor until forms a smooth (but not runny)
puree. Put the puree in a bowl and beat in the egg yolks. Season. In a separate bowl whisk the egg whites until stiff then fold into the carrot mixture. Grease a 35cm x 27cm swiss roll tin and line with greaseproof paper, so that the paper is about 5cm above the edges of the tin. Spread the carrot mixture into the tin and bake for 15 minutes at 190c/gas5. Meanwhile heat the olive oil in a pan and cook the courgettes for 4 minutes until tender. Leave to cool. Once cooled mix into the mascarpone, along with the basil leaves and season. Lay a large sheet of greaseproof paper on a work surface and sprinkle over the parmesan. Turn the roulade onto the paper. Spread the courgette filling over the roulade and roll it up. Cut into slices to serve. |
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squash risotto Chicken risotto milanese Tomato and pesto soup with garlic croutons Veg-packed minestrone Pasta Vongole |
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