Pumpkin-Carrot Roulade with Cheese Filling
Here is a recipe for a healthy and delicious vegetable roulade. The main ingredients are pumpkin and carrots. The roulade is not sweet (as you might think) and does not contain flour, making it low in calories. I know many people do not like the taste of pumpkin, but even they will like this roulade because the rich pumpkin flavor is absent due to the carrots and, of course, the filling. So go ahead and enjoy your meal!
To prepare the pumpkin-carrot roulade with cheese filling, grate the carrots and pumpkin on a coarse grater. Put the vegetables in a skillet with vegetable oil and add butter. Also add salt, pepper, and herbs. Sauté everything over low heat until the carrots and pumpkin are soft.
Transfer the sautéed vegetables to a bowl, let them cool slightly, and add the egg yolks. Mix everything together.
Separately, beat the egg whites until stiff peaks form.
Combine everything and mix gently.
Line a baking sheet with parchment paper and spread the batter, leveling it. Bake at 180 degrees Fahrenheit for 20-25 minutes. Baking time may vary depending on the oven's power; the roulade should be nicely browned.
I did not grease the parchment paper; I used silicone-coated parchment, but if using regular parchment, grease with butter.
Remove the baked sponge from the oven, roll it up, and set it aside to cool.
While our roulade is cooling, prepare the filling. Grate the cheese, add minced garlic, sour cream, mayonnaise, and salt. Mix everything well.
Unroll the cooled roulade and spread the filling, distributing it evenly over the surface. Roll up the roulade tightly, then wrap it in parchment paper and refrigerate for 1 hour.
The pumpkin-carrot roulade turns out soft, slices well, and looks very attractive. I think this appetizer is suitable not only for everyday meals but also for festive tables.
You can replace the spices with ones you prefer.