Carrot Rocambole

To make the filling, melt the butter and add the salt

Stir in the onion and garlic until they're lightly browned

Add the carrots and stir to combine

Dissolve the beef broth tablet in the warm water and gradually add it to the filling, cooking until the carrot is tender

Season with black pepper, nutmeg, and chives as desired

Let cool

To make the dough, beat the egg whites until stiff and fold in the yolks

Add half the filling above, all-purpose flour, cornstarch, yeast, and grated cheese

Mix well and pour into a greased and floured baking dish

Bake in a hot oven until lightly golden

Remove from heat and let cool

To assemble the Rocambole, place the dough on a floured cloth, spread with half the remaining filling, and roll up tightly

Decorate with mayonnaise as desired

Serve warm or chilled, accompanied by poultry or meat.