Makes: 2 roulades Prep and Cooking: 30-40 mins
- 1kg potatoes
- 300g spinach
- 1 large leek
- 200g parsnips or celeriac
- 180g mushrooms
- handful of parsley
- 3-4 cloves of garlic
From the cupboard:
- cooking oil
- salt to taste
- ½ teaspoon paprika
- 1 teaspoon thyme
- soy sauce
- 1 egg (optional)
- Steam the potatoes. Make a crunchy mash by adding the thyme and egg.
- Mince or grate the parsnips and chop the rest of the veg. Stir-fry the parsnips, leeks and mushrooms. At the end add the spinach, parsley and garlic. Before removing from the stove season with paprika and soy sauce.
- For each roulade, place a piece of clingfilm on a flat surface and grease with oil. On each piece of clingfilm make an inch-thick rectangular layer with half of the mash.
- Spread the stir-fry mix evenly on the top of the mash layer. With the help of the clingfilm roll the roulade. Remove the clingfilm and place into a greased bread baking tin.
- Bake until the roulade turns golden brown. You can serve straight out of the tin or wait for it to cool and place into a wooden board.
Tips: Use a sharp knife to cut into pieces. The roulade might be a bit crumbly when served warm. You can use any greens like chard, kale or pak choi instead of the spinach.
Recipe by Pavlina; image by Nicole