Buckwheat Roulade with Young Spring Herbs

The buckwheat roulade with young spring herbs Mix milk, buckwheat flour, eggs, salt and nutmeg to a liquid dough and add the finely chopped or chopped herbs, let rest ½ hour.dice shallots and sauté in clarified butter until light, add finely chopped spinach leaves and season with garlic, salt and pepper and refrigerate.

Heat clarified butter in a 28 cm diameter pan and bake 2 pancakes. Take them out and let them cool down. Cut pancake into squares on a board, spread soft goat cream cheese with a palette, spread spinach leaves on top and roll up tightly. (If you use goat cheese that is firm to the bite, first spread the leaf spinach on the pancake, then cut cheese into thumb-thick strips, place on the lower part of the pancake and wrap everything tightly.)Wrap both pancake rolls in cling film and place in the oven at 140°C for 20 minutes (top and bottom heat, middle rack).

Peel the parsnips and cut them into half slices (about 1/2 cm thick). Steam in a pan with some vegetable stock until al dente, add whipped cream and season with salt, pepper and sugar. Spread the parsnips on plates, remove the pancake roulades from the oven, remove the foil. Cut each roulade into 6 equal pieces, place the buckwheat roulade in a triangle on the parsnips and garnish with chervil.

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