What makes these fall vegetables so delectable are the different techniques used for each vegetable; the butternut squash and parsnips are oven baked while the leeks (see how to clean leeks) are quickly boiled in water and shocked in an ice bath.
They are then combined with celery root that is left raw and topped with creamy goat cheese. I must admit I was a little apprehensive at first using raw celery root as I always turn them into a puree.
But I was pleasantly surprised to see they quickly absorbed the vinegar flavors and turned bright and tangy!
The taste of these fall vegetables is assertive and comforting at the same time. Serve these fall vegetables with Japanese tsukune (chicken meatballs) skewers, quinoa stuffed peppers or a tuna steak with quick tomato relish.
This is one of the prettiest and best way to showcase fall vegetables. Time to celebrate them!
Recipes similar to this fall vegetables with goat cheese recipe: spaghetti squash with mushrooms and parmesan, kale and sweet potato soup, kabocha squash simmered in dashi broth.
Fall Vegetables with Goat Cheese
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Sides
- Cuisine: American
Description
Fall vegetables have never tasted so good! Tossed in a little vinegar and topped with creamy goat cheese, it’s the perfect dish to welcome the autumn season!
Ingredients
- 1/2 pound butternut squash (peeled, seeded and sliced into 1/2-inch cubes)
- 4 leaves sage (finely chopped)
- 1 leek (white part only, halved and julienned)
- 1/2 celery root (peeled and julienned)
- 2 inch parsnips (peeled and cut into 1/4-inch thick disks)
- 1 teaspoon cumin
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1/4 pound goat cheese
- salt and pepper
Instructions
- Preheat oven to 475ºF.
- Put the butternut squash and chopped sage on a cookie sheet, drizzle 1 tablespoon of olive oil and toss to coat, using your fingers. Bake for 10-15 minutes, until soft. Transfer to a mixing bowl.
- Put the parsnips on a separate cookie sheet, sprinkle cumin and add 1 tablespoon of olive oil. Toss and bake for 8-12 minutes, until tender. Add to the butternut squash.
- Bring a small pot of water to boil and fill a small bowl with water and ice. Boil the leek for 3 minutes, drain and submerge in the ice bath for a few minutes, until cool. Drain and pat dry with paper towels. Add to the mixing bowl.
- Add sliced celery root to the mixing bowl and pour red wine vinegar, balsamic vinegar and 2 tablespoons of olive oil. Toss well and season with salt and pepper.
- Divide vegetables among 4 small bowls, top with goat cheese and serve.
Notes
These roasted veggies will keep refrigerated for up to 3 days. Warm them up in the microwave or heat them in a pan for a few minutes before serving.
Nutrition
- Serving Size:
- Calories: 251
- Sugar: 3 g
- Sodium: 156.1 mg
- Fat: 20.4 g
- Saturated Fat: 6.2 g
- Carbohydrates: 13.1 g
- Fiber: 2.7 g
- Protein: 6.6 g
- Cholesterol: 13.1 mg
