Name: Spinach Roulade recipe by Jayanthy Asokan at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: Spinach 1 bundle; Broccoli 1 cup florets; Capsicum 1, chopped; Green peas 1/4 cup; Spring onions 4, chopped; Corn 1/4 cup; Egg 3; Milk 1/4 cup; Oil 2 teaspoon; tomato sauce 1 tablespoon; Chili sauce 1 teaspoon; Pepper 1/2 teaspoon; Salt to taste

Ingredients Serving: 6

Spinach 1 bundle
Broccoli 1 cup florets
Capsicum 1, chopped
Green peas 1/4 cup
Spring onions 4, chopped
Corn 1/4 cup
Egg 3
Milk 1/4 cup
Oil 2 teaspoon
tomato sauce 1 tablespoon
Chili sauce 1 teaspoon
Pepper 1/2 teaspoon
Salt to taste

Instructions

Add chopped spinach to boiling water with salt for 2 minutes. Drain excess water and keep it aside
Separate egg yolks.
Blend spinach, egg yolks and milk to smooth puree
Beat egg white with little salt until stiff peaks form
Gently fold in spinach mixture to the egg white.
Mix until well combined
Cover baking tray with aluminum foil leaving 2 inch overhang at each side. Spoon batter into the prepared tray and spread evenly
Bake 10 minutes or until spinach mixture is set in preheated oven at 180 deg
Lift foil with spinach mixture and place on a work surface. Run knife along sides of spinach mixture to release it from foil.Turn it upside down.
Boil vegetable for five minutes and drain excess water.
Heat oil in a pan . Add and saute spring onion and all boiled vegetables for 3 minutes. Reserve 1 tbsp veggies for garnish
Add sauce in pan, mix well and saute for a minute. Filling is ready.
Add mixture on the baked spinach towards one end leaving gap at the edges
Tightly roll up spinach forming a log
Cover the log with parchment paper and rest for 30 minutes
To serve, use a long serrated knife to cut Roulade into six thick slices.
Garnish with reserved veggies mixture.

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