Goat Cheese, Mushrooms & Vegetables
Goat Cheese, Mushrooms & Vegetables
Dig into this quick and easy vegetarian recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 5 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 200 millilitres Milk
  • 400 grams fresh Goat cheese
  • 200 grams Cepes
  • 1 small Leek or 3 Spring onions
  • 100 grams summer Chantarelles
  • 100 grams Funnel chantarelles
  • 100 grams Black trumpet death
  • 1 striped Beetroot – Chioggia
  • 3 Carrots in different colours
  • 4 small yellow Beetroots cooked and peeled
  • 100 grams smoked Pork – bacon
  • 1 cob of Sweet corn
  • 1 twig sweet Mace/Texas tarragon
  • Butter for frying
  • Salt and pepper
  1. Bring the milk to a boil in a small pot and add the goat cheese. Stir with a whisk to get a smooth texture. Set aside too cool down
  2. Cut the leek and the cepes in big pieces. Fry until golden in plenty of butter together with the sweet mace. Salt and pepper to taste
  3. Fry the rest of the mushrooms in butter and salt and pepper to taste
  4. Cut the striped beetroot and the carrots very thin on a mandolin and put the slices in plenty of very cold water. This will make them extra crispy.
  5. Fry the smoked pork in a hot pan until it´s crispy.
  6. Cut the kernels off the sweet corn
  7. Use a large platter and start by putting down the goat cheese cream as a base for all other ingredients. Place them on top of the cream and serve the dish with some bread

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