Celeriac and blue cheese roulade

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Serves: 4

By MulledwineGless



  • 225g spinach cooked, drained & chopped

  • 225g cayenne pepper peeled and grated

  • 1 lemon juiced

  • 85g blue cheese

  • 125g ricotta

  • 15g butter

  • 160ml cream

  • 15g Parmesan grated

  • 4 eggs separated

  • 1 pinch nutmeg


  1. Preheat the oven to 200C and line a swiss roll tin with parchment paper.
  2. Melt the butter in a saucepan and add the spinach. Cook gently until all the liquid has evaporated, stirring frequently. Remove the pan from the heat and stir in the cream, egg yolks, Parmesan, nutmeg and seasoning.
  3. Whisk the egg whites until stiff, fold them gently into the spinach mixture and then spoon into the prepared tin. Spread the mixture evenly & use a metal spatula to smooth the surface.
  4. Bake in the oven for 10-15 minutes until the roulade is firm to the touch and lightly golden on top. Carefully turn out onto a sheet of wax paper and peel away the lining paper. Roll it up with the paper inside and leave to cool slightly.
  5. In a bowl, sprinkle the celeriac with lemon juice. Blend the blue cheese and ricotta together and mix with the celeriac and a little black pepper.
  6. Unroll the roulade, spread with the filling and roll up again. Serve at once or wrap loosely and chill.

Additional Information

  • cheese

  • Main Course

  • Vegetarian

  • Nut Free

  • Low carb

  • Gluten Free

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