Tuesday, November 22, 2011

Roasted Root Vegetables with Goat Cheese Medallions

I received a call last week claiming that our oven is actually on island!  It will be a miracle if they actually get it installed before Thanksgiving so I can bake my annual favorite vegetable dish!  But I don't have my hopes up.  Island Time takes on a new meaning in St Thomas! From my first Gluten Free Cookbook that my mother-in-law gave me back in 2003, Cooking Gluten Free by Karen Roberston, came this keeper!  I have been making it every year since and all who partake LOVE it!  
  • 2 carrots, peeled
  • 2 parsnips or beets, peeled
  • 1 sweet onion peeled
  • 4-5 small potatoes (baby reds), scrubbed
  • 1/2 cup hazelnuts, with skin on
  • 1/4 cup olive oil, divided (or use coconut oil)
  • Juice of 1/2 lime
  • Splash of Tabasco
  • 3 tablespoons chopped fresh basil and Italian parsley
  • 1/4 cup dried sour cherries
  • 1 tablespoon maple syrup (or coconut nectar)
  • 2 tablespoons sherry wine vinegar
Cheese Medallions:
  • 6 oz creamy goat cheese
  • 4 oz cream cheese, softned
  • 1/2 cup fine gluten free Italian Bread Crumbs
  • Olive oil
  1. Preheat oven to 425
  2. Coarsely chop all vegetables into 3/4 in cubes
  3. Toss vegetables in hazelnuts with 2 tablespoons olive oil, lime juice, Tabasco, salt and pepper
  4. Spread mixture in an even layer on two large baking sheets and roasat for 15-20 minutes or until the potatoes are tender and the vegetables are caramelized around the edges.
  5. Place roasted vegetables into a large metal bowl and add chopped herbs, sour cherries, maple syrup, sherry vinegar and remaining olive oil.
  6. Season to taste with salt and pepper.
  7. Keep in a warm oven while preparing the cheese medallions
  8. Mix goat cheese and cream cheese together (you may use all goat cheese if you wish)
  9. Form cheese into 8 equal balls, then flatten until each is 1/2 inch thick disk
  10. Press firmly into the breadcrumbs on both sides
  11. Let rest in refrigerator until ready to cook
  12. Heat a little olive oil in heavy skillet over medium heat
  13. Sear the cheese medallions quickly on each side until golden and hot
  14. Place 2 medallions on each plate
  15. Scatter the roasted vegetables over and around the medallions
  16. Top with sprigs of fresh herbs

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