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Broccoli Roulade



10 slice(s)

Roulade and Filling

  • 60 grams Butter
  • 80 grams flour
  • 250 grams Milk
  • 4 eggs, Separated
  • 120 grams cheese
  • 180 grams broccoli florets, Pre-steamed
  • 1 onion, Peeled and quartered
  • 1 clove garlic, Peeled
  • 3 bacon rashers, Cut to size of choice
  • 30 grams sour cream
  • 1 teaspoon French Mustard
  • 30 grams OilveOil

Recipe's preparation

  1. 1.       Grate cheese in TM bowl for 2-3 seconds on Speed 9.  Set aside.

  2. 1.       Place butter, flour and milk in TM bowl and cook for 4 min at 100 deg at Speed 4.

  3. 1.       Add egg yolks and cheese and mix 1 1/2 min on Speed 4.

  4. 1.       Set aside and thoroughly wash and dry TM bowl.

  5. 1.       Place egg whites in TM bowl with a pinch of salt.  Using the butterfly beat 4-5 min on Speed 4 or until stiff. Leave MC off.

  6. 1.       Fold egg whites into cheese mixture lightly with spatula.

  7. 1.       Spread onto lined sponge roll tin and cook in pre-heated oven at 200 deg for 12 min or until lightly browned.

  8. Filling
  9. Chop Broccoli 1-2 sec on Sp 5 .  Set aside

  10. Chop onion and Garlic 5 sec on Sp 7

  11. Add Bacon and Oil and cook 3 min at 100 deg on Sp 1

  12. Add Broccoli, Sour cream and Mustard and combine 20 sec on Reverse Sp 1

  13. Turn roulade upside down onto tea towel and remove baking paper.  

  14. Spread filling onto roulade leaving space along far long edge.  Starting from long edge closest to you, gently roll up with filling inside


Accessories you need



This can be pre-made and frozen.   Re-heat in foil or baking paper.

Try using other fillings such as mushroom or sundried tomato with cream cheese instead of sour cream

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This is awesome, recipe turns out perfect and very...

    Submitted by funwiththermos on 13. July 2018 - 19:37.

    This is awesome, recipe turns out perfect and very yum, can definitely recommend.

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  • Makes a large roll, nice for a change to have with...

    Submitted by Sharon.thermomix on 16. January 2018 - 09:11.

    Makes a large roll, nice for a change to have with salad in summer and easily feed x8.
    Wrapped in baking paper and in fridge for cold leftovers for us.

    Read recipe incorrectly and cooked egg yolk with milk/flour so mine was more like a pancake/omelette hybrid! Still cooked and tasted fine though!

    Stuffed with sautéed red peppers, zucchini, spring onion and pesto. Also amped up seasoning of egg mixture with lots of cracked pepper as we like our egg dishes quite well seasoned.

    Definitely repeatable with lots of stuffing variations possible - thinking smoked salmon, cream cheese and dill next time.

    Sharon Weidenbach - Group Leader Adelaide 0409 150 729

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  • How long would you give it to reheat? and should I...

    Submitted by Maggi on 21. December 2017 - 19:22.

    How long would you give it to reheat? and should I thaw it out first?

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  • This is very nice.  I added

    Submitted by jaskey on 29. September 2016 - 03:46.

    This is very nice.  I added some salt to the filling.  The Thermomix makes this much quicker and easier to prepare than conventional methods.

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  • This is just brilliant! I

    Submitted by JENNIGRANDMA on 20. October 2015 - 09:58.

    This is just brilliant! I have never made such a perfect roulade.  And so EASY.  My daughter thought I had bought it from a professional bakery!!  I didn't know to be complimented or insulted!!  I used some romano and jarlsberg cheese that I needed to use up and it gave it a lovely flavour.  It kept it's shape perfectly even though I froze it on the serving dish and reheated it 4 days later.  Thank you for a fantastic recipe.  This is my entertaining roulade.


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