Monthly Mingle #5 Take two: Courgette, carrot and sesame roulade with creamy leek filling

This month Meeta is looking for recipes which contain zucchini or courgettes and … sage. At first I thought of some kind of fritters, but Anupama anticipated me and I had to think again. So I came across the

Courgette, carrot and sesame roulade with creamy leek filling

Courgette carrot and sesame roulade with creamy leek filling

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Courgette, carrot and sesame roulade with creamy leek …
Categories: Vegetarian
Yield: 4-6 Servings

============================ ROULADE ============================
1 tablesp. Oil
1 Onion, finely chopped
2 cloves Garlic, crushed
225 grams Carrots, fine grated
225 grams Courgettes, medium grated, 8 oz, 8 oz
Good pinch of fresh chopped sage
110 grams Cheddar cheese, grated, 4 oz
50 grams Sesame seeds, 2 oz
6 Eggs, separated

============================= SAUCE =============================
55 grams Butter, 2 oz
55 grams Plain flour, 2 oz
500 ml Milk, 18 fl oz
1 Leek, cleaned, fine sliced and softened in 30g/
— 1oz butter
Salt and freshly ground black pepper

============================ SOURCE ============================
by Burrastow House Hotel www.bbc.co.uk/food/recipes/database/courgettecarrotandse_215.shtml“
— Edited *RK* 09/14/2006 by
— Ulrike Westphal

1. Preheat oven temperature to 200C/400F/Gas 6.

2. Line a Swiss roll tin.

3. Make roulade: heat the oil, add onion and garlic, soften. Then
add carrots and courgettes, soften for a further 1-2 minutes only.
Put into a bowl with salt and pepper, sesame seeds, cheddar cheese,
egg yolks and sage.

4. Whisk egg whites until stiff and carefully fold into yolk mixture.
Pour into a baking case and bake at the top of the oven for 15-20
minutes.

5. Meanwhile make the sauce. Melt butter, add flour, cook for 1-2
minutes and remove from heat. Add milk slowly, when all incorporated
return to heat and cook until thick and bubbling. Remove from heat,
add softened leek and seasoning, cover the whole with cling film
next to the surface (this stops a skin forming and keeps the sauce
warm).

6. On a cooling rack, place a clean tea towel. Take the roulade out
of the oven (it should be springy to touch not rubbery). Carefully
invert onto a tea towel. Spread filling evenly and roll up using the
tea towel to help.

7. Slice vertically and serve immediately.

:Preparation time less than 30 mins
:Cooking time 30 mins to 1 hour

: O-Title : Courgette, carrot and sesame roulade with creamy leek
: > filling

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