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Roasted Root Vegetables with Chèvre Medallions

SERVES: 4

TIME: 60 minutes

by:  Karen Robertson

Cooking Gluten Free for the Holidays


TAGS:

Ingredients

  • 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

 Chèvre Medallions

  • 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

Preparation

Root Vegetables

  1. 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.
  2. 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)
  3. Place roasted vegetables into a large metal bowl and add chopped herbs, sour cherries, maple syrup, sherry vinegar, and remaining olive oil.
  4. Season to taste with salt and pepper. Keep in a warm oven while preparing the cheese medallions.

Chèvre Medallions

  1. 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.
  2. Heat a little olive oil in a heavy skillet over medium heat. Sear the cheese medallions quickly on each side until golden and hot.
  3. 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.

Ingredients

  • 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

Preparation

Place bread in a small food processor and process into fine crumbs. Transfer crumbs to a bowl. Add herbs and toss until well combined.

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