My question is about the Xmas parsnip roulade. This is the third year I'm making it - I always slice it, wrap it and freeze it in portions and I think it's delicious. However, I've never had complete success and this time was no different, in fact I had to throw it away so I'd welcome your advice.
I'm not sure why but when I took it out of the oven after the stated amount of time the top was brown (if I'd left it longer it would've burnt) and a bit cracked. Despite this I don't think it was cooked through. When I tried to turn it out onto the hazelnuts it was soft, except on top so it was almost impossible to turn out or roll. I persevered trying to smarten it up as much as possible, but when I ate some of the wonky off-cuts I got tummy ache - I think it must've been cooked on top and raw underneath. Any advice?