Carrot Roulades with Radish and Herb Goat Cheese

Thin ribbons of carrot make a perfect vessel for herbed goat cheese flecked with grated radishes.

10 small radishes, trimmed and quartered (6 oz)
4 oz goat cheese, room temperature
2 tsp. fresh chives, minced
2 tsp. fresh chervil, minced
coarse sea salt
black pepper, freshly cracked
4 large carrots (about 8" long), peeled

Garnish:
sprigs fresh chervil

Pulse radishes in a food processor until finely minced, and transfer to a medium bowl. Stir in goat cheese, chives, chervil, and 1 tsp. salt. Season with pepper. Cover, and refrigerate for 30 minutes.

Meanwhile, prepare an ice water bath. Bring a medium pot of salted water to a boil. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. (You will need 36 ribbons, each 8" long.) Boil carrot ribbons until softened, about 2 minutes. Transfer to ice-water bath. Drain, then pat dry with paper towels.

Roll each carrot ribbon, tapering 1 end, to ½" in diameter. Transfer carrot rolls to a parchment-lined baking sheet with narrow end up.

Transfer chilled radish mixture to a pastry bag fitted with a ¼" plain tip. Pipe about ½ tsp. radish mixture into center of each carrot roll.

Refrigerate until firm, at least 30 minutes (or up to 1 hour). Garnish with chervil sprigs, and serve immediately.

Makes 3 dozen.