3-4 large carrots, peeled
2 oz goat cheese, room temp
2 oz cream cheese, room temp
2 tsp chives, minced
salt and pepper
1. Mix cheeses, chives, and salt and pepper in a bowl using a fork. Transfer the mixture to a zip-top plastic bag for piping into carrot rolls, then set aside.
2. Bring a shallow but wide pan of salted water to boiling. While the water is heating, prepare an ice bath in a stainless bowl large enough to fit the carrots. Blanch the carrots by placing them in the boiling water for about 2 minutes, then transfer them to the ice water bath to shock them and stop them from cooking further. Once cooled, remove the carrots from the bath and pat dry. ‘Roll peel’ carrots and place the shavings on a baking sheet or serving platter.
3. Snip a small corner off the zip-top bag and pipe cheese mixture into the carrot rolls, refrigerate till ready to serve.