Carrot roulade with watercress filling
Ingredients
- 2tbsp freshly grated Parmesan cheese
- 1 tbsp. freshly chopped coriander, plus a few extra leaves
- 125 g (4oz) butter
- 700 g (1½lb) carrots, finely grated
- 6 medium eggs, separated
- 6 medium eggs, hard-boiled
- 1 bunch watercress, stalks removed
- 200 g (7oz) good quality mayonnaise
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