Want the family to eat their vegetables without a debate? Roll them up. This broccoli roulade looks restaurant-level on the platter, slices like a dream, and delivers pure comfort with a clever filling. It is still broccoli through and through, just dressed for the occasion.
What you need
For the sheet: 500 g broccoli; 3 eggs; 100 ml 20% cream; 50 g Parmesan; salt and white pepper to taste.
For the filling: 250 g cottage cheese; 150 g bryndza; 3 tomatoes; salt to taste.
How to make it
- Cook the broccoli for 5 minutes in boiling water, then drain well and pat dry. Less moisture means a better texture.
- Separate the eggs, keeping yolks and whites in different bowls. Slide the whites into the fridge to stay cold.
- In a blender, combine the broccoli, egg yolks, cream, and Parmesan. Blend until you get a smooth, thick puree. Season with salt and white pepper.
- Whip the chilled egg whites to stiff peaks. Gently fold the whites into the broccoli puree to keep the mixture airy.
- Line a baking sheet with parchment. Spread the mixture into a neat rectangle, 0.5-0.7 cm thick, smoothing the surface evenly.
- Bake at 200 C for 12 minutes, until set and just starting to color at the edges.
- While it bakes, blanch the tomatoes: pour boiling water over them, slip off the skins, and blend with the cottage cheese and bryndza until completely smooth. Season with salt.
- When the sheet comes out of the oven, flip it onto a fresh piece of parchment and carefully peel off the old one.
- Roll the warm sheet up with the clean parchment (like a jelly roll) and let it cool to room temperature. This trains the shape.
- Unroll, spread the tomato-cheese filling edge to edge, then roll it back up firmly, this time without parchment.
- Refrigerate for 30 minutes to set the shape and make slicing tidy.
- Serve chilled, cut into thick rounds. It stands well on its own and pairs perfectly with a simple green salad.
Small upgrades that make a difference
For a touch of heat, add a pinch of hot pepper to the filling. For mellow depth, blend in a couple cloves of roasted garlic. The roulade stays balanced and gets a quiet kick.