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Sander's Farm Organic Vegetables with Hatley Goat Cheese EmulsionTheWorldWideGourmet.com

Flavors of Quebec

Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: Under an hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:49.8 kcal

Proteins:1.6 g

Fats:2.7 g

Carbohydrate:5.3 g

Fibers:0.9 g

Sugar:2.1 g

Cholesterol:2.1 mg

Sodium:26.9 mg

Calcium:47.1 mg

Energy:336 kcal

Proteins:10.5 g

Fats:18.3 g

Carbohydrate:36 g

Fibers:6.2 g

Sugar:14.1 g

Cholesterol:14.1 mg

Sodium:181.4 mg

Calcium:317.8 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

yellow beet

1

chioggia beet

6

pearl onions

2

carrots

1000

ml

water

25

ml

cabernet sauvignon vinegar

60

ml

grapeseed oil

1

french shallot

1

bunch of watercress

50

g

fresh goat cheese

50

ml

milk

1

green onion

salt and pepper

METHOD

Preparing the vegetables

  1. Cook the vegetables with their peels on (except the carrot, which should be peeled) in boiling salted water. Drain and refresh immediately in cold water.

Vinaigrette and "foams"

  1. Finely chop the French shallot. Place the vinegar in a bowl, add the chopped shallot and gradually whisk in the grapeseed oil to emulsify. Season with salt and pepper.
  2. In a blender, emulsify 25 g goat cheese with 20 ml milk. Season with salt and pepper. Set aside. Emulsify the remaining cheese and milk with the green onion (use the stem as well to add color). Season with salt and pepper. Set aside.

Finishing and presentation

  1. Just before serving, peel the vegetables; cut the beets and carrots into thin strips.
  2. Cut the rutabaga into wedges. Keep the pearl onions whole.
  3. In a bowl, combine the cooked vegetables, carrot strips and watercress with the sauvignon vinaigrette. Correct the seasoning.
  4. Arrange the vegetables harmoniously on a plate - use a rectangular plate for the best effect.
  5. On one side pour some of the plain goat cheese emulsion, on the other some of the green onion emulsion.

CHEF'S NOTES

This recipe takes its inspiration from the rustic vegetable stews of the Auvergne.

In the market, vegetables are usually very fresh, often picked that morning. And the fresher the vegetable, the more flavorful and nutritious it is, the secret to health. So in this recipe, I have kept the peels on to seal in all the vegetable's nutritional values while cooking. This method also makes it easier to peel root vegetables.

I prefer cooking the vegetables in boiling salted water, then refreshing them immediately in ice water to preserve their crunch and nice color.

Wine pairings suggested by our sommelier Steven Monfette
In Quebec, we like to pair this dish with a wine with green apple and citrus flavors, Seyval-Vidal 2002, though it is available only at the vineyard, made by the young winemaker Michael Marler at Les Pervenches in Farnham. Or choose a sunny rosé from Dunham - Orpailleur Rosé 2003 would pair well, with its aromatic nose and berry flavors.



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