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Carrot and thyme roulade with onion and garlic cream
Served hot or cold, these make a good starter or light lunch served with salad.
What you need
- for the roulade
- 50 g butter
- 450 g carrots, peeled and finely grated
- 4 eggs, separated
- 3 tsp chopped fresh thyme
- seasoning
- for the filling
- 25 g butter
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 175 g cream cheese
- 3 tsp chopped fresh thyme
Method
Preheat oven to 200°C.
Melt the butter in a pan. Add the carrots. Cook gently, stirring frequently, for 5 min or until slightly coloured. Transfer to a bowl. Allow to cool.
Add the egg yolks and thyme to the carrots. Beat well. Season to taste.
Whisk the egg whites in a clean bowl until firm peaks form. Stir 2 tablespoons into the carrot mixture to lighten it. Carefully fold in the rest of the egg whites.
Spread the mixture onto a lightly greased and lined 30 cm x 20cm (12in x 8in) Swiss roll tin. Cook in the oven for 10-15 min until risen and firm to the touch.
Meanwhile, prepare the filling: Melt the butter in a pan. Fry the onion and garlic for 2-3 min until soft. Place the cheese in a bowl. Stir in the onion, garlic and thyme until well mixed.
Turn the cooked roulade out onto a large sheet of non-stick baking parchment. Carefully peel off the lining paper. (If serving hot, then proceed to next step without waiting for roulade to cool.) Cover with a clean, damp cloth. Allow to cool.
Remove cloth and carefully spread with the cheese filling, leaving a 1 1/4 cm (1/2 in) border all round. Carefully roll up, using the paper to help. Cut into slices to serve.
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Preparation 10 minutes Cook 12 minutes Total 22 minutes -
Energy 287 kcal/serving Fat 15.2 g/serving Carbohydrates 59.10 g/serving Glycaemic Index 37 Glycaemic Load 3.72 
Serving suggestion
Garnish with fresh thyme. Serve with mixed green salad leaves and cherry tomatoes.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1200 | 737 | 10475 | 8350 |
| Energy (kcal) | 287 | 176 | 2500 | 2000 |
| Protein (g) | 7.25 | 4.45 | ||
| Carbohydrate (g) | 10.2 | 6.27 | 345 | 275 |
| Fat (g) | 24.8 | 15.2 | 95 | 70 |
| Fat (saturated) (g) | 14.5 | 8.91 | ||
| Fibre (g) | 2.58 | 1.59 | ||
| Sodium (mg) | 264 | 162 | ||
| Salt (equivalent) (g) | 0.66 | 0.41 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 2390 | 1467 | 800 |
| Vitamin B-12 (µg) | 0.45 | 0.28 | 1 |
| Vitamin B-6 (mg) | 0.19 | 0.12 | 2 |
| Vitamin C (mg) | 9.16 | 5.62 | 60 |
| Vitamin D (µg) | 29.7 | 18.2 | 266 |
| Vitamin E (mg) | 1.18 | 0.72 | 10 |
| Zinc (mg) | 0.70 | 0.43 | 15 |
| Calcium (mg) | 70.5 | 43.3 | 800 |
| Folate (mcg) | 31.6 | 19.4 | 200 |
| Iron (mg) | 1.39 | 0.85 | 14 |
| Magnesium (mg) | 19.1 | 11.7 | 300 |
| Niacin (mg) | 0.79 | 0.49 | 18 |
| Pantothenic acid (mg) | 0.64 | 0.39 | 6 |
| Riboflavin (mg) | 0.27 | 0.17 | 1.6 |
| Phosphorous (mg) | 128 | 78.6 | 800 |
| Thiamin (mg) | 0.10 | 0.06 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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