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Getting ahead with Cheese and Parsnip Roulade
Asked on 4 Dec 2017 by Mazza50
Cheese and Parsnip Roulade with Sage and Onion Stuffing
Hi Lindsay - I intend to make this for Christmas Day - can I make it in advance, say on Christmas Eve? How should I store it once I have made it? Thanks.
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Hello.
I would make this recipe up to a day ahead and keep it chilled in the fridge.
Or you can make it up to a few months ahead and freeze it.
Either way…
Bake as per the recipe, and leave to cool completely at room temperature. If you don’t want to serve the whole roulade on the day you can cut it into 2 or 3 pieces.
If chilling, keep it covered in the fridge.
If freezing, open-freeze until solid then wrap well in clingfilm or foil.
If frozen, defrost, unwrapped, but covered, overnight in the fridge.
Reheat on a greased baking tray, covered in foil in a preheated oven at 180°C for 20-25 minutes until thoroughly heated through.
Kind regards
Lindsey