INGREDIENTS

INSTRUCTIONS

Melt half the butter, add the leek and carrot and fry gently for 3-4
minutes. Add the potatoes and continue cooking for a further two
minutes. Set aside. In a separate pan melt the remaining butter, stir
in the flour and cook for one minute. Whisk in the milk and continue
stirring over a low heat until the sauce thickens. Allow to cool
slightly, then stir in the egg yolks. Combine the sauce with the
vegetables and season. Whisk the egg whites until stiff then fold  into
the sauce mixture. Transfer the mixture to a lined, lightly  greased
swiss roll tin measuring; 32 x 23cm/13 x 9in, and cook for  about 15
minutes until the roulade is firm to the touch. Meanwhile  lay a clean
tea towel on the work surface. Place a piece of  greaseproof paper the
same size a the towel on top of it. Mix  together the fromage frais and
coriander. Gently heat the marmalade  and orange juice together in a
pan until the marmalade dissolves.  Bring to the boil and boil for one
minute. Once the roulade is cooked  turn onto the prepared paper. Roll
it with the paper starting at the  thin end. Wrap in tea towel and
allow to stand for two minutes.  Unroll the toulade and spread with the
filling. Roll again and  transfer to a serving platter. Serve the
roulade immediately with the  sauce.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1194
Calories From Fat: 558
Total Fat: 63.3g
Cholesterol: 9mg
Sodium: 1594.7mg
Potassium: 2137.6mg
Carbohydrates: 153.3g
Fiber: 15.1g
Sugar: 48.6g
Protein: 13.3g