Vegetable roll with cheese without flour in the oven

Step-by-step preparation

Cooking time: 2 hr 10 mins

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   Grate the peeled pumpkin and carrots on a coarse grater and sauté in a frying pan with the addition of butter and vegetable oil.

3. STEP 3

   

   At the same time add dry herbs, salt and spices. I used dried dill and basil. It's a matter of taste. Stir until soft.

4. STEP 4

   

   Let the vegetables cool slightly. Then add the yolks and mix well.

5. STEP 5

   

   Beat the whites until foamy.

6. STEP 6

   

   Add the whites to the vegetable mixture and stir until smooth.

7. STEP 7

   

   Lay parchment on a baking sheet, grease it with oil and lay out the future cake. Let's level it out.

8. STEP 8

   

   Bake at 180 degrees. 20-25 minutes. When the edges begin to brown, it’s ready.

9. STEP 9

   

   Carefully roll the hot cake into a roll using parchment. Leave to cool.

10. STEP 10

    

    Meanwhile, prepare the filling. Grate the cheese on a coarse grater, add sour cream and mayonnaise, mix. Leave 1/3 of the filling for the top.

11. STEP 11

    

    Distribute the rest over the crust.

12. STEP 12

    

    Roll it carefully into a tight roll. Wrap in foil and put in the refrigerator for 10-15 minutes.

13. STEP 13

    

    Add softened butter to the remaining filling and mix.

14. STEP 14

    

    Cover the roll with a knife and cool in foil. The recipe calls for 30 minutes of cooling time for the finished roll. I did so.

15. STEP 15

    

    Before serving, the roll can be cut into two parts and sprinkled with finely chopped dill.

16. STEP 16

    

    Vegetable roll with cheese is ready. Bon appetit!

17. STEP 17

    

    This is what the roll looks like the next morning. The roll has cooled sufficiently and compacted; its layers are clearly visible in the section. Thus, I concluded that it is better to cool the roll for at least 2-2.5 hours.

Comments on the recipe

Maria

13.09.2023

5

Thank you for participating in the Best Recipe of the Week competition. Your recipes are very interesting, but the quality of your photographs leaves much to be desired. There is a lack of clarity and sharpness throughout the entire photograph. A shadow falls on the cut of the roll in front, making it difficult to make out what is in the photo. In step 11 to the recipe, the photo turned out to be of better quality than the main photo. The main photo should be the best photo from the entire photo shoot, because it is the one that presents the dish. I also strongly recommend replacing artificial lighting with natural light from a window (at least on weekends) and finding a place where the shadow will fall to the side and not on the dish. As soon as a shadow begins to fall on the dish, the frame can automatically be considered ruined. Look at my photos - they were all photographed in daylight with the right angle. There was a time when I took pictures under a light bulb, and usually nothing good came out. For comparison - in artificial light - https://bestrecipes24.com/cooking/24061-zakusochnyi-pirog-s-brynzoi-i-tykvoi, and here - in light from the window https://1000.menu/cooking/24295- salat-libretto. The difference is obvious. In the first photo, unnatural yellowness and sharp shadows prevail. The second one shows natural colors, where the white plate is just that: a white plate, and not with yellowish reflections from a light bulb. And don't forget about clarity. Check how the photo turned out after each frame. Zoom in, look at it. It turned out well - we take further photographs, if it turns out blurry - we do a double.