Vegetable Roulade Recipe
Vegetable Roulade has a Luscious taste.The Eggs and White sauce gives the Vegetable Roulade Implausible taste. Must catch it
Ingredients
| Thick white sauce | ||
| Nutmeg | 1 Pinch (FOR THE ROULADE:) | |
| Egg whites | 5 (FOR THE ROULADE:) | |
| Spinach | 1 Kilogram (VEGETABLES:) | |
| Carrots | 500 Gram (VEGETABLES:) | |
| Butter | 2 Teaspoon (VEGETABLES:) | |
| Mushrooms | 200 Gram, sliced (VEGETABLES:) | |
| 2 cup hopped chillies | ||
| 2 cup hopped spring onions | ||
| 3 tsp omato roses | ||
| Spring onions | 4 (TO DECORATE:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cool the white sauce and mix in salt, pepper and nutmeg.
Beat egg whites until stiff.
Fold egg whites into the white sauce.
Grease and line the swiss roll tin with grease-proof paper and pour the mixture in it and level it out.
Bake for 20-25 minutes until the roulade is cooked and ready.
Turn over onto a plastic sheet and leave it to cool.
Remove the grease-proof paper.
THE VEGETABLES: Boil spinach and carrots separately with salt, pepper, 1 chilli and 1 spring onion.
Cook until dry and mash them separately.
Melt 2 tsp butter and fry mushrooms in it and dry out.
Mix in salt and pepper.
TO ASSEMBLE : Spread the spinach first on the cold roulade, then the carrot, and lastly the mushrooms.
Roll the roulade over with the help of the plastic sheet.
Roll the plastic sheet around it and tie the ends securely.
Cool overnight, cut in 1/2 slices
Beat egg whites until stiff.
Fold egg whites into the white sauce.
Grease and line the swiss roll tin with grease-proof paper and pour the mixture in it and level it out.
Bake for 20-25 minutes until the roulade is cooked and ready.
Turn over onto a plastic sheet and leave it to cool.
Remove the grease-proof paper.
THE VEGETABLES: Boil spinach and carrots separately with salt, pepper, 1 chilli and 1 spring onion.
Cook until dry and mash them separately.
Melt 2 tsp butter and fry mushrooms in it and dry out.
Mix in salt and pepper.
TO ASSEMBLE : Spread the spinach first on the cold roulade, then the carrot, and lastly the mushrooms.
Roll the roulade over with the help of the plastic sheet.
Roll the plastic sheet around it and tie the ends securely.
Cool overnight, cut in 1/2 slices
Chef
