Thin ribbons of carrot make a perfect vessel for herbed goat cheese flecked with grated radishes.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews (1)

73 Ratings
  • 5 star values: 28
  • 4 star values: 19
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3
Rating: Unrated
12/16/2011
Tasty, cute, easy to make and delicious!