Broccoli Roulade

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Broccoli Roulade
450 g of broccoli
14 g of butter
1 clove garlic
Salt and pepper
4 eggs, separated
Grated cheese, such as Parmesan cheese
Filling creamy sauce e.g.:
25 g of butter
150g mushrooms or cêpes – chopped
25 g flour
a small glass of white wine
1½ dl cream
Preparation roulade
Make a greaseproof paper case 20 x 30 cm and grease it with butter , place on a baking sheet
Cook the broccoli, in boiling salted water, drain well and mash or puree.
Melt the butter, add the crushed garlic clove and cook for a few minutes, add the broccoli puree; and stir well to get rid of any extra moisture, add salt and pepper to taste, allow to cool slightly then beat in the egg yolks
Beat the egg whites until almost stiff and fold them into the mixture.
Pour the mixture into the paper form and bake in a preheated oven at 200 ° C / Stand ± 6 for 10-15 minutes.
Melt the butter, add the mushrooms and fry until cooked, dust over the flour, fry for 1 minute add the wine , bring to the boil and simmer, add the cream and simmer until thick and creamy, season to taste
Remove the rouleau from the oven , leave for a few minutes, then carefully turn out onto a sheet of greaseproof paper dusted with finely grated cheese, spoon in the filling and roll up with the help of the paper.e optional filling in and roll it up.

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