Leek and sweetcorn roulade

Serves: 6

Edit

Update

Cancel

Total Time: 45

Prep Time: 15

Cook Time: 30

• 25 gram(s) butter, plus extra for cooking the leeks
• 0.5 teaspoon(s) ground nutmeg
• 600 gram(s) (1lb 5oz) baby spinach
• 4  free-range eggs, separated
• 75 gram(s) Parmesan cheese, grated
• 2  leeks, trimmed and thinly sliced
• 175 gram(s) crème fraîche
• 275 gram(s) canned sweetcorn, drained
• 4 teaspoon(s) chopped fresh parsley
• Salad leaves, to serve

Method

1. Preheat the oven to 190ºC/170ºC fan/Gas 5. Line a 33 x 23cm (13 x 9in) swiss roll tin with baking parchment. In a large saucepan, melt the butter, add the nutmeg and spinach and heat for 3-4 minutes or until wilted. Remove from heat, squeeze dry, season and cool for 10 minutes.
2. Beat the egg yolks for 3-4 minutes or until pale and creamy. Add the spinach mixture. Beat the egg whites in a separate bowl until they are stiff, then gently fold into the spinach mixture. Transfer to the prepared tin. Sprinkle the Parmesan on top. Bake for 18-20 minutes or until well risen and golden. Cool completely in the tin.
3. Meanwhile, in a small pan, cook the leeks in a little butter until they are completely soft. Allow to cool. Mix with the crème fraîche, sweetcorn and parsley; season.
4. Invert the roulade onto a large piece of parchment paper. Spread the creamy filling over and roll up tightly - beware, it does have a tendency to crack! Serve with a large salad.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!