Local, gluten-free guru Karen Robertson wrote one of my favorite gluten-free cookbooks. Cooking Gluten-Free was the first cookbook that I purchased at Whole Foods on that initial five-hour shopping excursion that began our gluten-free life. I was lucky that I picked a good cookbook, and I still return to it repeatedly.
To give you a sample of the recipes, Karen is sharing the recipe for Roasted Root Vegetables. This recipe would be a great side at any dinner party. The hazelnuts and dried cherries add subtle texture and flavor. Serve it with a bold Washington Chardonnay.
Roasted Root Vegetables with Chèvre Medallions
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
- Root Vegetables
- Preheat oven to 425°F. Coarsely chop all vegetables into 3/4-inch cubes. Toss vegetables and hazelnuts with 2 tablespoons of olive oil, lime juice, 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 the 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 the cheese into eight 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 two 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.