Fall Vegetables with Goat Cheese
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Fall Vegetables with Goat Cheese Recipe
Fall vegetables with goat cheese is a recipe I found in Mario Batalli’s Babbo cookbook.
I am a fan of Batalli’s food and have eaten at most of his restaurants, including the famous Babbo near Washington Square Park. The food is as delicious as all the food critics say – each dish is complex and every component gets lots of love and attention.
There is no lack of flavor or beauty to be found there and the place is warm and welcoming. If you can get a dinner reservation there (it’s very hard to get one), book it, I promise you won’t be sorry!
The original recipe for fall vegetables has lots of steps and uses fancy oils but since I keep my cooking simple and easy, it’s been simplified and only uses ingredients easy to find so we can all make it at home (without skimping on flavors of course!).
Beware, there are still a few steps to making these beautiful fall vegetables shine but they are well worth it and very easy to follow. Baking butternut squash and turnips as opposed to frying them in a pan gives them a gorgeous caramelized color and a crispy exterior.
I love fall vegetables in a stew or baked together with a whole turkey but to get a nice and crispy texture, baking fall vegetables on a cookie tray with a little extra virgin olive oil is the best way to go about it.
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!
Fall Vegetables with Goat Cheese
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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Sides
- Cuisine: American
- 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
- 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.
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.
Keywords: recipe, appetizer, vegetarian, Thanksgiving
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