This recipe is a perfect way to incorporate healthy vegetables into your appetizer spread without having to set out a tray of baby carrots and celery. They do take some work and I highly recommend getting the largest carrots you can find. When I served these at the party this weekend, people really appreciated the aesthetics of these lovely little bites. They are small and fun and an easy way to eat your vegetables!
Carrot Roulades with Radish and Herb Goat Cheese
- 6 ounces of small radishes, trimmed and quartered
- 4 ounces of goat cheese, room temperature
- 2 teaspoons of minced fresh chives, plus more for garnish
- 2 teaspoons of minced fresh chervil, plus sprigs for garnish
- Coarse salt and freshly ground pepper
- 4 large carrots (about 8 inches long), peeled
1. 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.
2. 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. The easiest way to do this is to lay the carrot on a cutting board to peel it so that it does not move. Boil carrot ribbons until softened, about 2 minutes. Transfer to ice-water bath. Drain, then pat dry with paper towels. Make sure the ribbons are dry or else your roulades will be soggy!
3. 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.
4. 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 chives, and enjoy immediately.