Cheese and Parsnip Roll with Sage and Onion Filling
Appetizers • World
Description
Cheese and Parsnip Roll with Sage and Onion Filling
Ingredients
- Derby Cheese 5 oz
- Butter 5 oz
- Wheat Flour 0 oz
- Milk 10 fl oz
- Chocolate eggs 3 pieces
- Hazelnut 0 oz
- Chopped Sage Leaves 1 teaspoon
- Grated Pecorino Pepato Cheese 1 tablespoon
- Onion 10 oz
- Parsley 0 oz
- Breadcrumbs 5 oz
- Parsnip 10 oz
- Cream (40%) 2 tablespoons
- Nutmeg to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the filling. Peel and chop the onion, melt 40 g of butter in a saucepan, add the onion, and sauté until translucent, about 6 minutes. Add chopped sage and parsley, season with salt and pepper. Mix thoroughly. Transfer the mixture to a baking dish lined with parchment paper.
Step 2
In another saucepan, add 40 g of butter and flour, pour in the cold milk, and cook over medium heat, whisking constantly, until a thick, smooth sauce forms. Season with salt and pepper, and keep on low heat for another 3 minutes.
Step 3
Allow the sauce to cool slightly, then stir in the egg yolks and grated cheese. Whip the egg whites and fold them into the cheese mixture. Pour the resulting mixture into the dish over the filling and bake at 390°F for about 20-25 minutes.
Step 4
Steam the parsnip (this will take about 10-15 minutes). Mash it, adding 25 g of butter, cream, nutmeg, salt, and pepper.
Step 5
Lay a sheet of parchment paper on the table (the sheet should be larger than the roll), sprinkle it with toasted and crushed nuts. Invert the dish, place the contents onto the nuts, and carefully remove the top layer of paper.
Step 6
Evenly spread the parsnip puree over the filling. Roll it up, transfer to a serving plate, and sprinkle with grated Parmesan.
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