Spinach Roulade

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Recipe by Cook Vegetarian
Serves 4
Ready in 60 mins +

Ingredients

  • 700g spinach
  • 4 free-range eggs, separated
  • 4 tbsp self-raising flour
  • ¼ tsp ground nutmeg
  • butter, for greasing
  • 1 tsp finely grated vegetarian Parmesan-style cheese
  • 4 tbsp crème fraîche
  • 4 tbsp good quality mayonnaise
  • 1 tbsp chopped fresh tarragon
  • 1 tsp finely grated lemon zest
  • 10 sun blush tomatoes, handful of rocket
  • salt and pepper

Nutritional Information:

Calories: 486
Fat: 38.1g

How To Cook

  1. Preheat the oven to 190C/325F/Gas 5. Line and grease a 33cm by 23cm baking tray with baking parchment.
  2. Wilt the washed spinach and then squeeze out any remaining water. Add the spinach to a food processor along with the four egg yolks and ¼ tsp nutmeg. Season with salt and pepper.
  3. Whisk the egg whites until stiff but not dry. Gently fold in the spinach mixture and flour. Pour into the prepared tray. Bake in a preheated oven for 20-25 minutes until set.
  4. Cool in the tin for a few minutes before inverting onto a lightly greased piece of baking parchment. Roll the roulade up in the parchment and leave to cool.
  5. Mix the mayonnaise with the crème fraîche, tarragon, lemon zest and seasoning to taste. Unroll the cooled roulade, spread on the crème fraîche mixture and top with a scattering of sun blush tomatoes and the rocket.
  6. Carefully roll up the roulade and place on a serving plate with the join facing down. Sprinkle with the Parmesan-style cheese 'snow' and serve.
    7. www.charlottetolhurst.com
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Spinach Roulade
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 60 mins +
    Ingredients
  • 700g spinach
  • 4 free-range eggs, separated
  • 4 tbsp self-raising flour
  • ¼ tsp ground nutmeg
  • butter, for greasing
  • 1 tsp finely grated vegetarian Parmesan-style cheese
  • 4 tbsp crème fraîche
  • 4 tbsp good quality mayonnaise
  • 1 tbsp chopped fresh tarragon
  • 1 tsp finely grated lemon zest
  • 10 sun blush tomatoes, handful of rocket
  • salt and pepper
    How to Cook
  1. Preheat the oven to 190C/325F/Gas 5. Line and grease a 33cm by 23cm baking tray with baking parchment.
  2. Wilt the washed spinach and then squeeze out any remaining water. Add the spinach to a food processor along with the four egg yolks and ¼ tsp nutmeg. Season with salt and pepper.
  3. Whisk the egg whites until stiff but not dry. Gently fold in the spinach mixture and flour. Pour into the prepared tray. Bake in a preheated oven for 20-25 minutes until set.
  4. Cool in the tin for a few minutes before inverting onto a lightly greased piece of baking parchment. Roll the roulade up in the parchment and leave to cool.
  5. Mix the mayonnaise with the crème fraîche, tarragon, lemon zest and seasoning to taste. Unroll the cooled roulade, spread on the crème fraîche mixture and top with a scattering of sun blush tomatoes and the rocket.
  6. Carefully roll up the roulade and place on a serving plate with the join facing down. Sprinkle with the Parmesan-style cheese 'snow' and serve.
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