Sage and onion roulade is a great vegetarian option for Christmas Day

  • 60mins
  • 6
  • Easy


  • For the stuffing
  • 225g onions, chopped
  • 40g butter
  • 2tsp dried sage
  • 1tsp parsley
  • 75g white breadcrumbs
  • Seasoning
  • For the roulade
  • 40g butter
  • 25g plain flour
  • 275g milk
  • 100g Yorkshire blue cheese
  • Small bunch sage, finely chopped
  • 3 eggs, separated
  • 40g hazelnuts, toasted and chopped
  • 1tbsp Parmesan cheese
  • Seasoning
  • For the filling
  • 350g parsnips after peeling
  • 25g Butter
  • 2tbsp double cream
  • Pinch nutmeg


Preheat the oven to 200c/ gas 6
First make the stuffing by softening the onion in the butter and adding the other ingredients and spread this over the base of lined swiss roll tin 32cm x 23cm.
Next make a roux with the butter and flour and add the milk to make a thick base sauce. Add the cheese and sage and season well.
Cool and fold in the yolks and then the whipped whites
Spread this over the stuffing and bake 20 mins or until just set and springy.
Cook the parsnips and mash then add the cream and nutmeg and season. Blitz to a smooth thick puree.
Turn the roulade out onto a cloth covered with baking paper and chopped hazelnuts.
Do this by lifting one edge of the paper and flipping the roulade over onto the nuts.
Cover with the parsnip puree and roll up like a Swiss roll using the cloth and paper to aid with this.
Dust the sage and onion roulade with the Parmesan cheese and serve.

About The Author

Gilly Robinson is head tutor at Malton Cookery School

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