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Delicate taste of celeriac mixes well with blue cheese taste. This roulade looks really attractive and makes a perfect meal for special occasions.



Serves 4


15g / 1tbsp butter
225g fresh spinach, cooked, drained and chopped
150ml / 0.75 cup single cream
4 large eggs (yolks separated from whites)
15g freshly grated parmesan cheese
Pinch of nutmeg
Salt and freshly ground black pepper

For the filing:

225g celeriac
75g St Agur cheese (or other blue cheese)
15ml / 1 tbsp lemon juice
115g fromage frais



Preheat the oven to 200 C / Gas mark 6. Line a 33 x 23 cm Swiss roll tin with non-stick baking paper.

Melt the butter in a saucepan and add the spinach. Cook until all the liquid has evaporated. Remove the pan from heat. Stir in the cream, egg yolks, parmesan cheese and nutmeg. Season to taste with salt and pepper.

Whisk the egg whites until stiff, fold them gently into the spinach mixture.

Spoon the mixture into the prepared tin and spread evenly using a wooden spoon to smooth the surface.
Bake for 10-15 minutes until the roulade is firm. Turn out onto a sheet of greaseproof paper and peel away the lining paper.

Roll up the roulade with the greaseproof paper inside and leave aside to cool slightly.

Meanwhile, make the filling. Peel the celeriac and grate it into a bowl. Sprinkle with lemon juice to taste. This will also prevent celeriac from browning. Blend St Agur cheese and fromage frais together and mix with celeriac. Season with fresh ground pepper.

Unroll the roulade, spread with the filling and roll up again, this time without the paper.

Serve at once.

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