Brie Soup, Cheese and Parsnip Roulade with Sage and Onion Stuffing with Stoved Potatoes

Last night Keith made a Brie soup followed by cheese and parsnip roulade with sage and onion stuffing with stoved potatoes. The soup was a since but delicious and very filling so we took a while to kick back and relax until making the main course. We were worried that the roulade woudn't roll but it did and it looked and tasted great although I would make 50% more breadcrumbs and a 1/3 amount less onions next time. They were served beside stoved potatoes which were a cinch to make and I recommend them alongside any dish especially a nice steak or braised lamb or something like that. Here's the knorr-how:

Brie Soup

Ingredients

20g cream cheese with garlic and herbs
200g very ripe vegetarian Brie cheese cut into cubes.
400ml vegetable stock
100mls single cream
2tsp cornflour
2tbs dry white wine
1 tbs chopped parsley









Method

Put all soup ingredients into a liquidizer and blend until smooth. Strain through a sieve. Sprinkle with chopped parsley.


Stoved Potatoes

Ingredients

1½ tbsp light olive oil
1 tsp paprika
1 tsp rosemary, finely chopped
600g miniature new potatoes scrubbed (or any waxy ones cut into approx 3 cm dice)
300ml light vegetable stock
12 small cloves garlic, peeled and left whole
2 tbsp chives, chopped







Method

Heat the oil in a large deep frying pan. Add the paprika and rosemary and then the potatoes. Take to a high heat and stir the potatoes for 2 or 3 minutes to make sure they are coated with the spices.

Add the stock and the whole garlic and bring to the boil. Cover the pan and simmer for 20 minutes.

Take off the cover and boil rapidly until the liquid has evaporated, stirring the potatoes occasionally to ensure they don’t stick. Once cooked they will have an almost “roasted” appearance.


Cheese and Parsnip Roulade with Sage and Onion Stuffing

Serves 4

Ingredients

For the roulade

* 110g Cheese, Sage Derby, grated
* 40g butter
* 25g plain flour
* 275ml Milk, cold
* 3 large eggs, seperated
* 40g Hazelnuts, chopped and toasted
* 1 tbsp Parmesan cheese, Parmigiano Reggiano
* 1 pinch salt and fresh ground black pepper

For the stuffing

* 1 tsp large fresh sage leaves, chopped
* 225g Onions, chopped
* 40g butter
* 1 tbsp Parsley, chopped
* 75g white breadcrumbs
* 1 pinch salt and fresh ground black pepper

For the filling

* 350g Parsnips
* 25g butter
* 2 tbsp double cream
* 1 pinch freshly grated nutmeg
* 1 pinch salt and fresh ground black pepper

Method

1. Pre-heat the oven to 200C.

2. Make up the stuffing by melting the butter in a small heavy-based saucepan, then add the onions and cook them for about 6 minutes or until they are transparent. Next add the herbs, breadcrumbs and seasoning, stirring well to combine everything, then sprinkle the mixture evenly all over the lined tin.

3. Make the roulade by placing the butter, flour and milk in a saucepan and whisk them together over a medium heat until thickened, then season with salt and pepper and leave the sauce to cook over the gentlest possible heat for 3 minutes. After that draw the pan off the heat to cool slightly, then add the egg yolks, whisking them really well in. Next add the grated Sage Derby cheese and taste to check the seasoning.

4. In a large bowl beat the egg whites until they form soft peaks. Gently fold one spoonful of the egg white mixture into the cheese mixture - to loosen it - then spoon this mixture, a little at a time, into the rest of the egg white. Now spread the whole lot evenly into the prepared tin over the stuffing mixture, and bake on the top shelf of the oven for 20-25 minutes or until it feels springy and firm in the centre.

5. Meanwhile cook the parsnips in a steamer for 10-15 minutes until they're soft, then cream them together with the butter, double cream and a seasoning of nutmeg, salt and pepper in a food processor. When they're ready, keep them warm while you lay a sheet of greaseproof paper (slightly longer than the roulade) on a work surface and sprinkle the hazelnuts all over it.

6. When the roulade is cooked, turn it out on to the hazelnuts and carefully peel off the base paper. Spread the creamed parsnip evenly all over the sage and onion stuffing. Then roll up the roulade along the longest side, using the greaseproof paper underneath to help you pull it into a round. Transfer the roulade to a serving plate and sprinkle the surface with a dusting of grated Parmesan.