image for Sweet potato & leek roulade with Xmas stuffing recipe

Challenging Sweet potato & leek roulade with Xmas stuffing by Chrissy Freer

Challenging Sweet potato & leek roulade with Xmas stuffing for 6 person

Go vegetarian this Christmas with our Meat-free Monday meal of a stunning sweet potato & leek roulade.

Ingredients for Sweet potato & leek roulade with Xmas stuffing

Sweet potato & leek roulade with Xmas stuffing, How to Make

  • Step 1
    Preheat oven to 180°C. Grease and line a 39 x 26cm Swiss roll pan.
  • Step 2
    To make the roulade, heat the oil in a large saucepan over medium-low heat. Add the leek and cook gently for five minutes until soft. Remove leek from pan. Wipe pan, then add the butter. When it has melted, add the flour and cook for 1-2 minutes, stirring constantly. Start adding the milk, a little at a time, whisking until all the milk is combined and the sauce has thickened. Remove from the heat, beat in egg yolks, one at a time and season.
  • Step 3
    In a separate, clean bowl, beat the eggwhites until stiff. Add a quarter of the eggwhites to the roux, then gently fold in the remaining eggwhites. Fold in leeks and cheddar until just combined, then pour into the prepared pan and bake in the oven for 20-25 minutes or until golden and puffed.
  • Step 4
    Meanwhile, to make stuffing, melt butter in a frying pan over medium heat. Add onion and cook for five minutes until soft and translucent. Add garlic and breadcrumbs and cook for a further 3-4 minutes. Stir in herbs and season with salt and pepper. Set aside.
  • Step 5
    For the filling, steam or boil the sweet potato until tender. Drain and mash with the butter, cream and nutmeg. Season well and set aside.
  • Step 6
    When the roulade is cooked, place a clean tea towel on your workbench and sprinkle with the parmesan. Turn the roulade out onto the tea towel and peel off the baking paper. Allow to cool for 1-2 minutes, then spread the sweet potato over the roulade.
  • Step 7
    Sprinkle the stuffing over the sweet potato. Using the edge of the tea towel, carefully roll up the roulade from the longest side finishing with the seam-side down. Slice and serve warm with rocket salad and glazed eschallots (shallots).

Notes:
You can make the roulade the day before. Simply wrap in foil and warm gently in the oven before serving.

Additional information for Sweet potato & leek roulade with Xmas stuffing

Preparation: 0:55 Minutes, Cooking: 1:00 Minutes, Serving: 6 Person, Level: Challenging

Nutrition Info:

2110 kj Energy, 34g Fat Total, 19g Saturated Fat, 3g Fibre, 16g Protein, 221mg Cholesterol, 371.79mg Sodium, 10g Carbs (sugar), 32g Carbs (total),

All nutrition values are per serve

This Sweet potato & leek roulade with Xmas stuffing published first on: Taste.com.au, Images by: Ian Wallace

You May Also Like

Yoghurt & basil dip by Jane Hann
Yoghurt & basil dip for 6 person Blend natural yoghurt with basil and shallot for tzatziki with a twist. Ingredients

Gnocchi with spring vegetables by
Gnocchi with spring vegetables for 4 person This fast, fabulous and filling meal uses only six ingredients! Ingredients for Gnocchi

Haloumi, zucchini and grape-tomato skewers with basil oil by Alison Adams
Haloumi, zucchini and grape-tomato skewers with basil oil for 16 person Vegetarian barbecue food has never been easier with these

Beans with almond dukkah by Gemma Luongo
Beans with almond dukkah for person Ingredients for Beans with almond dukkah Beans with almond dukkah, How to Make Step

Barbecued tofu by Michelle Noerianto
Barbecued tofu for 6 person Spice up your night with a Korean barbecue feast starring this chilli tofu side. Ingredients