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73 Ratings
5 star values:
28
4 star values:
19
3 star values:
17
2 star values:
6
1 star values:
3
Martha Stewart Member
Rating: Unrated
12/16/2011
Tasty, cute, easy to make and delicious!
Back to Carrot Roulades with Radish and Herb Goat Cheese
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Carrot Roulades with Radish and Herb Goat Cheese
Recipe Summary
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
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
Gallery
Carrot Roulades with Radish and Herb Goat Cheese
Recipe Summary
Yield: Makes 3 dozen
Gallery
Carrot Roulades with Radish and Herb Goat Cheese
Carrot Roulades with Radish and Herb Goat Cheese
Carrot Roulades with Radish and Herb Goat Cheese
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review
73 Ratings
5 star values:
28
4 star values:
19
3 star values:
17
2 star values:
6
1 star values:
3
Martha Stewart Member
Rating: Unrated
12/16/2011
Tasty, cute, easy to make and delicious!
Reviews (1)
Add Rating & Review
73 Ratings
5 star values:
28
4 star values:
19
3 star values:
17
2 star values:
6
1 star values:
3
Add Rating & Review
73 Ratings
5 star values:
28
4 star values:
19
3 star values:
17
2 star values:
6
1 star values:
3
73 Ratings
5 star values:
28
4 star values:
19
3 star values:
17
2 star values:
6
1 star values:
3
73 Ratings
5 star values:
28
4 star values:
19
3 star values:
17
2 star values:
6
1 star values:
3
- 5 star values:
- 28
- 4 star values:
- 19
- 3 star values:
- 17
- 2 star values:
- 6
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
12/16/2011
Tasty, cute, easy to make and delicious!
Martha Stewart Member
Rating: Unrated
12/16/2011
Tasty, cute, easy to make and delicious!
Rating: Unrated
All Reviews for Carrot Roulades with Radish and Herb Goat Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Carrot Roulades with Radish and Herb Goat Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
