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    Leek Roulade with Marmalade Sauce

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    Leek Roulade with Marmalade Sauce

    This unusual vegetable roulade, based on potatoes, is best made with a slightly waxy variety such as Maris Piper. Serve the roulade with its tangy orange marmalade sauce as a light vegetarian lunch or supper, accompanied by a mixed green salad.

    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6


    • 75g butter
    • 1 small leek, finely chopped
    • 1 large carrot, coarsely grated
    • 350g Maris Piper potatoes, peeled and coarsely grated
    • 40g plain flour
    • 300ml milk
    • 4 medium eggs, separated
    • Salt
    • Freshly ground black pepper
    • 1 x 200ml tub Waitrose Fromage Frais or Créme Fraiche
    • 1 pack fresh coriander, leaves removed and chopped
    • 3 tbsp Waitrose Thin Cut Orange Marmalade
    • 3 tbsp orange juice


    1. Melt half the butter in a frying pan, add the leek and carrot and fry for 3-4 minutes. Add the potatoes and continue to cook for a further 2-3 minutes.
    2. In a separate pan, melt the remaining butter, stir in the flour and cook for 1 minute. Gradually add the milk and cook over a low heat for 2 minutes or until the sauce thickens.
    3. Allow to cool slightly and stir in the egg yolks. Combine with the potato mixture and season.
    4. Whisk the egg whites until stiff and fold gently into the potato mixture. Pour into a greased and lined Swiss roll tin approximately 31cm x 23cm and place in a preheated oven 220°C, gas mark 7, for 15 minutes or until firm to the touch.
    5. Turn the roulade out on to a piece of greaseproof paper on top of a clean tea towel. Roll it up with the paper, and wrap in the tea towel. Allow to cool.
    6. Mix together the fromage frais or creme fraiche and coriander. Gently bring the marmalade and orange juice to the boil and simmer for 1 minute.
    7. Carefully unroll the roulade, remove the greaseproof paper, spread with the coriander filling and roll up again. Serve with the marmalade sauce.

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