Winter Vegetables with Goat's Cheese Rolls | Euromaxx
- 12 years ago
This recipe comes to us courtesy of Austrian chef Helmut Rachinger.Serves Four!
4 carrots1/4 celeriac
1 small beetroot4 small potatoes
2 parsnips100 g. fresh goat's cheese
1 packet flaky pastrysalt
pepper1 egg
1 tablespoon linseed oiljuice of one lemon
sugarPreparation:
Peel carrots, celeriac and parsnips, cut up and cook until soft in salted water. Cook the beetroot and potatoes separately, peel and cut into pieces. Then fry everything gently in a frying pan with rapeseed oil.Season the fresh goat's cheese and stir until smooth, then fill into a piping bag. Cover the pastry with egg yolk and cut into eight portions. Add the cheese and roll out. Make sure the ends are closed properly. Fry in hot oil and serve on a large plate with the winter vegetables. A bed of pureed spinach would be perfect.
4 carrots1/4 celeriac
1 small beetroot4 small potatoes
2 parsnips100 g. fresh goat's cheese
1 packet flaky pastrysalt
pepper1 egg
1 tablespoon linseed oiljuice of one lemon
sugarPreparation:
Peel carrots, celeriac and parsnips, cut up and cook until soft in salted water. Cook the beetroot and potatoes separately, peel and cut into pieces. Then fry everything gently in a frying pan with rapeseed oil.Season the fresh goat's cheese and stir until smooth, then fill into a piping bag. Cover the pastry with egg yolk and cut into eight portions. Add the cheese and roll out. Make sure the ends are closed properly. Fry in hot oil and serve on a large plate with the winter vegetables. A bed of pureed spinach would be perfect.