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1
Stuffing: roast leeks and cooks yams. mix together, add fresh sage, crumbs, maybe cream cheese, and season. Set aside.
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2
Shell:
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3
Now for the roulade: place 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.
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4
In a large bowl (and with a spanking clean whisk) 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
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5
** I added a bit more flour to thicken
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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 (it's not difficult, it behaves very well). Transfer the roulade to a serving plate and sprinkle the surface with a dusting of grated parmesan.
