Parsnips, Carrots, Ground Cherry Mustard, and Marinated Goat Cheese

This is a multistep dish but feel free to skip the parsnip chips or use store bought potato chips in their stead. We have also substituted in any other cheese or fruit mustard that you like.

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2 lbs carrots, any variety, scrubbed and cut into 2 inch pieces
2 lbs parsnips, reserve one peeled and cut into 2 inch pieces
1 cup ground cherries or substitute tart cherries (frozen works well)
2 tbsp balsamic vinegar
2 tbsp maple syrup or honey
1/2 cup dijon or whole grain mustard
4 oz fresh goat cheese
1/4 cup olive oil
1/2 tsp chili flake
1 tsp herbs de provence or dried thyme


  1. Combine the fruit, vinegar, and maple syrup and cook down until the fruit has burst
  2. Blend with the mustard to make a fruit mustard adjusting the acidity and sweetness with more vinegar or maple syrup as you like
  3. In a bowl, combine the goat cheese, olive oil, chili flake, and herbs and paddle together to make a flavored cheese
  4. Scoop the cheese into little balls and chill to set the shape
  5. Heat oven to 450F
  6. Boil the parsnips in salted water until 80% cooked
  7. Drain and toss with the carrots and a big glug of olive oil, salt and pepper and roast until crispy
  8. Take the reserved parsnip and, using a vegetable peeler, shave wide ribbons to make the parsnip chips.
  9. Deep fry the parsnip chips at 350F until golden brown, lift from the oil, sprinkle with salt and reserve
  10. To serve: transfer the carrots and roasted parsnips to a serving dish, liberally spoon the fruit mustard over the top, dot the goat cheese all over, and finish with the chips