Winter Vegetable Chutney with Goat Cheese

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Winter Vegetable Chutney with Goat Cheese

 

1/2 cup lemon juice

2 1/2 cup sugar

1 small jalapeno seeded and finely diced (use 2 if you like)

1 yam, peeled and finely diced

1 carrot, peeled and finely diced

1 parsnip, peeled and finely diced

1 pear, peeled and finely diced

1 turnip, peeled and finely diced

2 pound goat cheese

4 ounce hazelnuts toasted

 

Mix lemon juice, sugar and jalapeno in a small saucepan, bring to a boil and

reduce by 1/4. Add the chopped vegetables, pear and tomato paste, simmer until

the vegetables are soft. Meanwhile puree hazelnuts in a blender into a fine

powder. Roll goat cheese into 1/2 ounce balls then roll in the hazelnuts. Before

offering, warm the hazelnut balls for two minutes in a hot oven. Put two

tablespoons of chutney onto a warmed plate. Place a few cheese balls around the

chutney.