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Sander's Farm Organic Vegetables with Hatley Goat Cheese Emulsion Recipe
Sander's Farm Organic Vegetables with Hatley Goat Cheese Emulsion
Roland Ménard, Manoir Hovey, North Hatley, Québec
Roland Ménard, Manoir Hovey, North Hatley, Québec
Flavors of the Eastern Townships
Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: Under an hour

Difficulty: Easy
Chef's Note

Recipe by Roland Menard and Francis Wolf of Manoir Hovey.

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. 

For 4-6 servings

- 1 yellow beet
- 1 Chioggia beet
- 1 rutabaga
- 6 pearl onions
- 2 carrots
- 1 liter (4 cups) water
- 25 ml (5 tsp.) Cabernet sauvignon vinegar
- 60 ml (1/4 cup) grapeseed oil
- 1 French shallot
- 1 bunch of watercress
- 50 g (2 oz.) fresh Goat cheese
- 50 ml (2 oz.) milk
- 1 green onion
- Salt and pepper

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.

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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