Savory Fall Roulade

A happy marriage between a roulade and a quiche! Usually roulade is sweet, but the technique works well for a savory treat too. The creamy celery root and parsnip filling adds a touch of luxury and finesse. I usually serve this as an appetizer, but it also makes an ideal veggie entrée to feed 4 people.

Serves 8 as an appetizer

INGREDIENTS:

Celebrate: Joyful Baking All Year Round Paul Hollywood

Herb crust

• 3 tbsp (40 g) unsalted butter

• 5 scallions, finely chopped

• 1 ⅔ cups (85g) fresh white breadcrumbs

• 1 tbsp chopped parsley

• 1 tsp finely chopped rosemary

• 1 tsp finely chopped chives

• Salt and black pepper

Roulade mix

• 1 cup plus 2 tbsp (275g) whole milk

• 2 tbsp (25g) all-purpose flour

• 3 tbsp (40g) unsalted butter, in pieces

• 3 large eggs, separated

• 1 cup (100g) grated Emmental cheese

Filling

• ⅔ cup (100g) diced celery root

• 1 ½ cups (185g) roughly chopped parsnips

• 2 tbsp (30g) unsalted butter, softened

• 2 tbsp heavy cream

• Freshly grated nutmeg

• White pepper

To assemble

• 3 tbsp freshly grated Parmesan

• 2 tbsp pine nuts, toasted

DIRECTIONS:

1. Heat your oven to 400°F. Line a 15 x 10-inch jelly roll pan with parchment paper.

2. To make the herb crust, melt the butter in a saucepan, add the scallions and fry gently for a few minutes until soft. Add the breadcrumbs and mix well to coat in the butter. Add the chopped herbs, season with salt and pepper and stir to mix. Transfer the mixture to the prepared pan and spread out evenly to line the base.

3. To make the roulade, heat the milk and flour together in a saucepan over a medium heat, then whisk in the butter, a few pieces at a time. Continue to whisk over the heat until the sauce thickens. Cook, stirring, for a few minutes, then take off the heat. Let cool slightly.

4. In a large, clean bowl, whisk the egg whites until stiff. Beat the egg yolks and grated Emmental into the cooled sauce, then stir in a large spoonful of the egg white. Gently fold in the remaining egg white, using a spatula or large metal spoon.

5. Carefully spread the roulade mixture evenly over the herb crumb in the pan. Bake in the oven for 25 minutes until the sponge is risen, golden and springy to the touch. 

6. Meanwhile, for the filling boil the celery root and parsnips in a saucepan of salted water for 20 minutes until soft. Drain and tip into a blender. Add the butter and cream and blitz to a purée. Season with salt, white pepper and a generous grating of nutmeg.

7. To assemble, lay a sheet of parchment paper (slightly larger than the pan) on your work surface, with a long side facing you. Sprinkle with the grated Parmesan, then turn the hot roulade sponge out onto it. Carefully peel away the lining paper. Spread the root vegetable purée evenly over the surface of the roulade and scatter the pine nuts on top. Using the paper to help, carefully roll up from a long edge.

8. The roulade can be eaten warm or at room temperature, cut into slices. To reheat if necessary, slice and place on a baking pan in an oven at 250°F for twelve minutes.

From Celebrate: Joyful Baking All Year Round, copyright Paul Hollywood, 2025. Reprinted by permission of Bloomsbury. Photo credit: Haarala Hamilton.

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