Celeriac adds a delicate and subtle flavour to this attractive dish.
15 g / 1/2 oz / 1 tbsp butter
225 g / 8 oz cooked spinach, drained and chopped
150 ml / 1/4 pint/ 2/3 cup single cream
4 large eggs, separated
15 g / 1/2 oz Parmesan cheese, grated
pinch of nutmeg
salt and freshly ground black pepper
For the filling:
225 g / 8 oz celeriac
lemon juice
75 g / 3 oz St Agur cheese
115 g / 4 oz fromage frais
Serves 6
1-Preheat the oven to 200oC/400oF/Gas 6. Line a 33 x 23 cm/ 1 3 x 9 in Swiss roll tin with nonstick
baking parchment.
2-Melt the butter in a saucepan and add the spinach. Cook until all the liquid has evaporated.
Remove the pan from the heat. Stir in the cream, egg yolks, Parmesan and nutmeg. Season.
3-Whisk the egg whites until stiff, fold them gently into the spinach mixture and then spoon into
the prepared tin. Spread the mixture evenly and use a palette knife to smooth the surface.
4-Bake for 10- 1 5 minutes, until the roulade is firm to the touch. Turn out on to a sheet of
greaseproof paper and peel away the lining paper. Roll up the roulade with the greaseproof paper
inside and leave to cool slightly.
5-To make the filling, peel the celeriac and grate it into bowl. Sprinkle with lemon juice taste.
Blend the St Agur cheese and fromage frais together at mix with the celeriac and a little black
pepper.
6-Unroll the roulade, spread with the filling and roll up again, this time without the paper. Serve
at once or wrap loosely and chill.
15 g / 1/2 oz / 1 tbsp butter
225 g / 8 oz cooked spinach, drained and chopped
150 ml / 1/4 pint/ 2/3 cup single cream
4 large eggs, separated
15 g / 1/2 oz Parmesan cheese, grated
pinch of nutmeg
salt and freshly ground black pepper
For the filling:
225 g / 8 oz celeriac
lemon juice
75 g / 3 oz St Agur cheese
115 g / 4 oz fromage frais
Serves 6
1-Preheat the oven to 200oC/400oF/Gas 6. Line a 33 x 23 cm/ 1 3 x 9 in Swiss roll tin with nonstick
baking parchment.
2-Melt the butter in a saucepan and add the spinach. Cook until all the liquid has evaporated.
Remove the pan from the heat. Stir in the cream, egg yolks, Parmesan and nutmeg. Season.
3-Whisk the egg whites until stiff, fold them gently into the spinach mixture and then spoon into
the prepared tin. Spread the mixture evenly and use a palette knife to smooth the surface.
4-Bake for 10- 1 5 minutes, until the roulade is firm to the touch. Turn out on to a sheet of
greaseproof paper and peel away the lining paper. Roll up the roulade with the greaseproof paper
inside and leave to cool slightly.
5-To make the filling, peel the celeriac and grate it into bowl. Sprinkle with lemon juice taste.
Blend the St Agur cheese and fromage frais together at mix with the celeriac and a little black
pepper.
6-Unroll the roulade, spread with the filling and roll up again, this time without the paper. Serve
at once or wrap loosely and chill.
