This vegetarian recipe makes a great vegetarian starter - watercress and egg mayonnaise combine to create a creamy filling wrapped in a savoury carrot sponge.
1Tbsp. freshly chopped coriander, plus a few extra leaves
125g (4oz) butter
700g (1½lb) carrots, finely grated
6 medium eggs, separated
For the filling
6 medium eggs, hard-boiled
1 bunch watercress, stalks removed
200g (7oz) good quality mayonnaise
Directions
Step 1
To make the roulade, preheat oven to 200°C (180°C fan oven) mark 6. Line a 33x23cm (13x9in) Swiss roll tin with baking parchment. Sprinkle the Par-mesan cheese evenly over the parchment, then arrange the extra coriander leaves on top of the cheese.
Step 2
Melt the butter in a frying pan, add the carrots and cook gently for about 10min or until soft. Drain in a sieve. Transfer to a bowl and beat in the egg yolks. Season well with salt and freshly ground black pepper.
Step 3
Whisk the egg whites until stiff, then fold into the carrot mixture with the chopped coriander. Spoon the mixture into the prepared Swiss roll tin, spreading it evenly with a palette knife. Bake for 10-12min or until golden brown and springy to the touch.
Step 4
To make the filling, chop the eggs, then finely chop the watercress. Put in a bowl with the mayonnaise, then mix and season to taste. Turn the roulade out on to a sheet of greaseproof paper, then spread the egg and watercress mayonnaise over, leaving a 1cm (½ in) border around the edge.
Step 5
Starting from one of the shorter sides and using the greaseproof paper to help you, roll up the roulade. Trim the edges, then cut into six thick slices.
Step 6
Divide the slices between six individual plates and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
