This is from Delia Smith's Vegetarian Collection; I did double quantities
for the party and adapted a few things - see notes - to taste and availability

Parsnip Roulade (serves 4)
Ingredients Notes
  
Roulade mixture:
4oz Sage Derby/Lancashire cheese - I used smoked cheese
1.5 oz butter
0.5 pint milk
1 oz plain flour
3 large eggs, sep.
1.5 oz toasted hazelnuts, chopped
1 tbls. grated parmesan to dust - I omitted this
salt/pepper to taste
   
Stuffing mixture:
1 tsp. fresh sage - I used freeze dried mixed herbs
8oz onions, chopped
1.5 oz butter - I mix oil & butter to prevent burning
1 tsp. fresh parsley
3oz fresh white breadcrumbs
salt/pepper to taste
  
Filling:
12oz (prep weight) parsnips
1oz butter
2 tbls. double cream - I used fromage frais light
ground nutmeg
salt/pepper to taste
  
1. Prepare swiss roll tin by lining with greased baking parchment.
2. Pre-heat oven to Gas 6/400F/200C or less if fan oven.
3. Make stuffing by sauteing onions in a heavy pan until translucent - about 6 mins. Add herbs, breadcrumbs and seasoning. Spread this mixture into the swiss roll tin.
4. Gently heat milk, butter and flour for the roulade, whisking until it thickens, add seasonings and cook for about 3 mins. Draw pan off heat to cool slightly then whisk in egg yolks and grated cheese.
5. With a clean whisk, beat egg whites till stiff and carefully fold into sauce. Pour roulade mixture over the stuffing already in swiss roll tin.
6. Bake on top shelf of oven for about 25-30 mins or until springy and firm.(I put hazelnuts in a foil tray at the same time to toast)
7. Steam or simmer the chopped parsnips until soft (about 15 mins). Cream them with handblender or food processor with cream, butter & seasonings. Keep warm.
8. Sprinkle the crushed/chopped hazelnuts onto another piece of baking parchment (larger than your swiss roll tin). When roulade is ready, turn it out onto the hazelnuts and carefully peel off the paper. Spead the parsnip mixture over the stuffing, then roll up along the longest side, using the paper to help press it into shape. Dust with grated parmesan if you like.

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