30g leek
10g olive oil
105g butter
60g cup plain flour
260g milk
4 eggs, separated
¼ tsp cream of tartar
125g grated cheddar cheese
50g grated parmesan
1 brown onion quarters
2 garlic cloves
180g fresh white breadcrumbs
1 tbsp chopped fresh sage
1 tbsp chopped flat-leaf parsley
500g sweet potato, peeled, cubed
1200g water
100g cream
½ tsp freshly grated nutmeg

Method – Preheat oven 180°C. Grease and line a 39x26cm swiss roll pan with baking paper.

  • Roulade: Place the leek in the TM and chop 3 sec/speed 5, scrape down sides.
  • Add the oil and sauté 3 min/Varoma/speed 1. Remove leek from the TM bowl and set aside.
  • Add 60g butter, flour and milk into TM bowl and heat 7 min/90°C/speed 4.
  • Add the egg yolk one at a time at speed 3, mixing no longer than 1 min.
  • Pour mixture into separate bowl and set aside.
  • Clean TM bowl and dry thoroughly.
  • Insert butterfly. Place eggs whites in TM bowl, and add cream of tartar. Beat 3-4min/ speed 3 ½, leaving the MC off.
  • Add a quarter of the egg whites to the roux, and then gently fold in the remaining egg whites. Fold in leeks and cheddar until just combined, then pour into prepared pan and bake in the oven for 20-25 min or until golden and puffed.
  • Give TM bowl a quick wipe.
  • Stuffing: Place onion in TM bowl. Chop 3 sec/speed 5, scrape down sides. Weigh 30g of butter into TM bowl and sauté 2 min/Varoma/speed 1. Add the garlic and bread crumbs and sauté for another 2 min/Varoma/speed 1.
  • Add the herbs and season. Mix for 20 sec/speed 2. Pour mixture into a separate bowl and set aside.
  • Insert simmering basket into TM bowl. Add the sweet potato into the simmering basket and then the water. Steam 25 min/Varoma/speed 2 until soft.
  • Carefully remove basket and discard water. Place cooked sweet potato back into TM bowl add 15g butter, cream and nutmeg. Season well and blend for 20sec/speed 5.
  • When the roulade is cooked, place a clean tea towel on your workbench and sprinkle with the parmesan. Turn the roulade out onto the tea towel and peel off the baking paper. Allow to cool for 1-2 minutes and then spread the sweet potato over the roulade.
  • Sprinkle the stuffing over the sweet potato. Using the edge of the tea towel, carefully roll up the roulade from the longest side finishing with the seam-side down.
  • Slice and serve warm.

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