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Sweet potato & leek roulade with Christmas stuffing
Sweet potato & leek roulade with Christmas stuffing
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Prep Time:
55 minutes
Cook Time:
60 minutes
Total Time:
115 minutes
Try a festive Meat-free Monday dish: Sweet Potato & Leek Roulade.
Ingredients:
  • 20ml (1 tbsp) olive oil
  • 1 leek, finely chopped
  • 60g butter
  • 82.50 ml plain flour
  • 300ml milk
  • 4 eggs, separated
  • 125.00 ml grated cheddar cheese
  • 62.50 ml grated parmesan
  • 30g unsalted butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 375.00 ml fresh white breadcrumbs
  • 20.00 ml chopped fresh sage
  • 20.00 ml chopped flat-leaf parsley
  • 500g sweet potato, peeled, chopped
  • 15g unsalted butter
  • 100ml thin cream
  • 1/2 tsp freshly grated nutmeg
Instructions:
  • Preheat your oven to 180°C, and prepare a 39 x 26cm Swiss roll pan by greasing and lining it.
  • Heat oil in a large saucepan over medium-low heat. Sauté leeks until soft for about 5 minutes. Set leeks aside. In the same pan, melt butter, then stir in flour and cook for 1-2 minutes. Gradually whisk in milk until the sauce thickens. Off the heat, whisk in egg yolks one at a time and season to taste.
  • Beat the eggwhites until stiff in a separate clean bowl. Combine a quarter of the eggwhites with the roux, then gently fold in the rest. Mix in leeks and cheddar until just combined. Pour the mixture into the prepared pan and bake for 20-25 minutes until golden and puffed.
  • Heat butter in a frying pan over medium heat. Sauté onion until soft and translucent for about 5 minutes. Add garlic and breadcrumbs, cook for an additional 3-4 minutes. Season with herbs, salt, and pepper. Remove from heat and set aside.
  • Steam or boil sweet potatoes until tender. Drain, then mash them with butter, cream, nutmeg, and seasoning. Set aside.
  • Once the roulade is cooked, lay a clean tea towel on your work surface, sprinkle with Parmesan, and transfer the roulade onto the tea towel. Gently remove the baking paper. Let it cool for 1-2 minutes, then evenly spread the sweet potato over it.
  • Sprinkle the stuffing over the sweet potato, then elegantly roll up the roulade from the longest side, finishing with the seam-side down. Serve warm with rocket salad and glazed shallots.

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