Watercress Roulade with Parmesan

Vegetarian Recipes

Appetizers

Looking for a new vegetarian appetizer recipe? Try our Watercress Roulade with Parmesan. This vegetarian recipe pairs with red wines, including: Cabernet Franc, CSM and Nebbiolo. Enjoy! @chefvivant #watercress #parmesan

Print Recipe
Watercress Roulade with Parmesan
Watercress Roulade with Parmesan
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Filling
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Filling
Watercress Roulade with Parmesan
Instructions
  1. Preheat the oven to 200°C/400ºF. Lightly oil a 23 x 30cm/9 x 12 inches Swiss roll pan, lined with baking paper, sprinkle with half the Parmesan.
  2. Mix together the watercress and eggs, season, pour into the pan. Cook for 7-8 minutes, until the eggs have set. Remove from the oven and let cool for 5 minutes. Sprinkle with the remaining Parmesan. Place a sheet of baking paper over the top and set aside for 35 minutes or until completely cool.
Filling
  1. To make the filling, mix the soft cheese with the milk, watercress, onions and seasoning. Turn the cooled roulade onto a chopping board with a short side closest to the edge of the board. Peel off the top sheet of paper, spread the filling over the base. Roll away from the board end, peeling off the paper as you go. Refrigerate for 30 minutes, serve in slices, garnished with watercress.
Recipe Notes

Pairs with red wines, including: Cabernet Franc, CSM and Nebbiolo.

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