Roasted Root Vegetables with Chèvre Medallions
TIME: 60 minutes
by: Karen Robertson
- 2 Dungeness or other sweet carrots, peeled
- 2 parsnips or beets, peeled
- 1 sweet onion, peeled
- 4-5 Jerusalem artichokes, peeled
- 4-5 small potatoes (baby reds, yellow Finn, Yukon gold), scrubbed
- 1 red bell pepper, seeded and membranes removed
- 1/2 cup (67g) hazelnuts, skins removed
- 1/4 cup (47g) extra virgin olive oil, divided
- Juice of 1/2 lime
- Splash of Tabasco
- 3 Tablespoons chopped fresh basil and Italian parsley
- 1/4 cup (38g) dried sour cherries
- 1 Tablespoon maple syrup
- 2 Tablespoons sherry wine vinegar
- 6 ounces (118g) creamy goat cheese
- 4 ounces (120g) cream cheese, softened
- 1/2 cup GF fine Italian bread crumbs (see recipe below)
- Olive Oil
- Preheat oven to 425°F. Coarsely chop all vegetables into 3/4-inch cubes. Toss vegetables and hazelnuts with 2 tablespoons olive oil, limejuice, Tabasco, salt and pepper.
- Spread the mixture in an even layer on two large baking sheets and roast for 15-20 minutes or until the potatoes are tender and the vegetables are caramelized around the edges. (Rotate pans in oven at 10 minutes)
- Place roasted vegetables into a large metal bowl and add chopped herbs, sour cherries, maple syrup, sherry vinegar, and remaining olive oil.
- Season to taste with salt and pepper. Keep in a warm oven while preparing the cheese medallions.
- Mix goat cheese and cream cheese together. (Note: You may use only goat cheese if you wish.) Form cheese into 8 equal balls and then flatten until each is a 1/2-inch thick disk. Press firmly into the breadcrumbs on both sides. Let rest in the refrigerator until ready to cook.
- Heat a little olive oil in a heavy skillet over medium heat. Sear the cheese medallions quickly on each side until golden and hot.
- Place 2 medallions on each plate. Scatter the roasted vegetables over and around the medallions. Top with sprigs of fresh herbs or a garnish of thinly sliced red peppers.
Wine Suggestion: a bold Washington Chardonnay
GF Italian Bread Crumbs
You may substitute dried herbs in this recipe. Remember that 1 Tablespoon of finely chopped fresh herbs equals 1 teaspoon of dried herbs.
- 2 slices stale gluten-free bread
- 3/4 Tablespoon finely chopped fresh rosemary
- 1/2 Tablespoon finely chopped fresh oregano
- 3/4 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh basil
Place bread in a small food processor and process into fine crumbs. Transfer crumbs to a bowl. Add herbs and toss until well combined.