Nourish

Test Kitchen Favorite: Carrots and Parsnips with Crusted Goat Cheese

With roasted carrots and parsnips served alongside warm crusted goat cheese, this dish manages to simultaneously be both light and completely satisfying.

With roasted carrots and parsnips served alongside warm crusted goat cheese, this dish manages to simultaneously be both light and completely satisfying. The French-style crottin goat cheese in this dish is coated in breadcrumbs and seared for a crispy crust. Throw in roasted carrots and parsnips along with a drizzle of warm shallot vinaigrette, and you can see why this dish is one of our kitchen’s favorites.

RECIPE TIP
Crottin goat cheese is delicate, so chilling helps it stay together during coating and searing.

Arrange the carrots and parsnips in a single layer on the baking sheet and space them apart as much as possible—doing so will help them roast instead of steam.

INGREDIENTS
1 shallot
10 ounces carrots
10 ounces parsnips
2 ounces crottin goat cheese
¼ teaspoon Aleppo pepper
1½ teaspoons light brown sugar
1 tablespoon Champagne vinegar
2 packets Dijon mustard, divided
¼ cup panko breadcrumbs
5 ounces spinach mix

YOU’LL NEED
baking sheet
10″ medium nonstick pan
5 tablespoons + 1 teaspoon olive oil
1 egg
kosher salt
black pepper

INSTRUCTIONS
1. Prepare Ingredients
Preheat oven to 425°F. Peel shallot and thinly slice. Rinse remaining produce. Cut carrots and parsnips on a diagonal into ¼-inch slices. Halve goat cheese and place in refrigerator to chill until ready to use (see Recipe Tip).

2. Roast Vegetables
On a baking sheet, toss carrots and parsnips with spice mix, 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper as desired. Arrange in a single layer, transfer to oven, and roast until tender, about 15 minutes.

3. Make Shallot Vinaigrette
While vegetables roast, heat 1 teaspoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add shallot and cook until soft, about 5 minutes. Transfer to a large bowl. Stir in Champagne vinegar and 1 packet mustard. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Taste and add salt and pepper as needed. Set aside.’

4. Crust Goat Cheese
Place breadcrumbs on a large plate and season with ¼ teaspoon kosher salt and pepper as desired. In a medium bowl, whisk together 1 egg and remaining mustard. Season goat cheese all over with ¼ teaspoon kosher salt and pepper as desired. Dip in egg mixture, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

5. Sear Goat Cheese
Wipe pan from shallot clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add goat cheese and sear until bottom is golden and crisp, about 4 minutes. Flip and sear until crisp on outside and warmed through, 2-3 minutes more. Transfer to a paper towel-lined plate to drain.

6. Plate Salad
Add spinach mix and roasted vegetables to bowl with shallot vinaigrette and toss to coat. Enjoy with crusted goat cheese on top. You’re definitely winning the dinner game.

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