Cheese and Parsnip Roulade

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Cheese and Parsnip Roulade

This recipe sounds great as I have several
vegetarians for Christmas lunch. I would like to
know if the roulade can be made the day before
and reheated on Christmas day? Thanks. Beverley

sam from worthing

Cheese and parsnip roulade.

As a confirmed meat eater.

I would like to confirm that this dish is really really lovely i make it a couple of times a year and adapt the fillings.

I have never made ahead - so can not really comment.

But this is what delia says about making ahead and freezing.


Bake as per the recipe, and leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 3 months. Defrost overnight in the fridge. To reheat, remove packaging, cover in foil and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 20-25 minutes until thoroughly heated through.

I hope that is helpful, until Lindsey may have other advice for you.

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