Carrot Roulades with Radish and Herb Goat Cheese
Thin ribbons of carrot make a perfect vessel for herbed goat cheese flecked with grated radishes.
Martha Stewart Living, September 2008
- 10 small radishes, trimmed and quartered (6 ounces)
- 4 ounces goat cheese, room temperature
- 2 teaspoons minced fresh chives
- 2 teaspoons minced fresh chervil, plus sprigs for garnish
- Coarse salt and freshly ground pepper
- 4 large carrots (about 8 inches long), peeled
- Pulse radishes in a food processor until finely minced, and transfer to a medium bowl. Stir in goat cheese, chives, chervil, and 1 teaspoon salt. Season with pepper. Cover, and refrigerate for 30 minutes.
- Meanwhile, prepare an ice-water bath. Bring a medium pot of salted water to a boil. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. (You will need 36 ribbons, each 8 inches long.) Boil carrot ribbons until softened, about 2 minutes. Transfer to ice-water bath. Drain, then pat dry with paper towels.
- Roll each carrot ribbon, tapering 1 end, to 1/2 inch in diameter. Transfer carrot rolls to a parchment-lined baking sheet with narrow end up.
- Transfer chilled radish mixture to a pastry bag fitted with a 1/4-inch plain tip. Pipe about 1/2 teaspoon radish mixture into center of each carrot roll. Refrigerate until firm, at least 30 minutes (or up to 1 hour). Garnish with chervil sprigs, and serve immediately.
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