Cashew roulade with broccoli

4 servings

Ingredients

Quantity Ingredient
4 Eggs
Salt and freshly ground black pepper
1 cup Hollandaise sauce (recipe included)
1 pounds Broccoli, trimmed and cut
2 tablespoons White wine vinegar
1 cup Butter
2 larges Egg yolks
1½ cup Roasted, unsalted cahsews
2 cloves Garlic into small pieces
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Directions

THE FILLING

THE HOLLANDAISE SAUCE

Preheat the oven to 400 degrees F. LIne a 9-x-13 inch shallow sided baking sheet with waxed paper to extend slightly up the sides.

Break the eggs into a large bowl, add salt and black pepper, and beat until the mixture and a trail left in it by the beaters remains visible for several seconds. This is done easily with an electric beater; by hand it taks 10-15 minutes.

Put the cashews and garlic into a food processor and work until they are chopped finely but not oily and pulverized.

Stir two-thirds of the chopped nuts and garlic into the eggs; and then pour this mixture into the prepared pan, smoothing it to the edges. Bake until just firm and spongy in the center: 6-8 minutes.

Place a piece of waxed paper large enough for the roulade next to the oven, and sprinkle it with the remaining chopped nuts and garlic.

Remove the roulade from the oven and place it face down onto the paper. Remove the waxed paper that was used to line the pan from the top.

Prepare the Hollandaise: Put the wine vinegar in a small pan with 3 tablespoons of water, bring to a boil, and reduce down to a tablespoon of liquid. Allow to cool. Put the butter into another small pan and heat until foaming.

Place the egg yolks and the reduced vinegar in a food processor or blender and blend until combined well. With the motor running, slowly pour in the butter. As the mixture thickens, add the butter more quickly. Season with salt and pepper.

Put the broccoli in a pan, pour in a little boiling water, cover and half-boil, half-steam until just tender and still bright green: 3 minutes. Drain. Lightly spread the roulade base with some of the hollandaise sauce, then cover with an even layer of broccoli. Roll up the roulade from one of the short sides.

Serve at once with the remaining hollandaise.

From "The Classic Vegetarian," by Rose Elliot Posted by Hilde Mott 2/14/95 (This looks really nice if you slice it and place a pool of Hollandaise on a plate, then center the slice of roulade in the pool of sauce. I garnish with fresh, flat leaf parsley and a couple of whole cashews) Submitted By HILDE MOTT On 02-15-95

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