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Garden Vegetable Medley with Roasted Hazelnut Vinaigrette

This vegetarian recipe, served warm with lots of flavor and depth, elevates the concept of comfort food by highlighting fresh, seasonal vegetables. The rich hazelnut flavors of the vinaigrette highlight the bright acidity in our Jordan Chardonnay.

Ingredients

  • 6 baby turnips, trimmed and peeled

  • 1 leek (dime sized), cut into 1” rounds

  • ½ cup English peas (edamame may be substituted)

  • 1 bulb of fennel, sliced lengthwise ” thick

  • 1 cup Maitake mushrooms (royal trumpets may be substituted)

  • 1 Tbsp Jordan Extra Virgin Olive Oil

  • 6 Japanese eggplant, skin on

  • 6 cipollini onions, skin on

  • 1 cup forbidden rice

  • ¼ cup hazelnut vinaigrette

  • ¼ cup hazelnuts, roasted, skinned and crushed

For the roasted hazelnut vinaigrette

  • 2 Tbsp aged sherry vinegar

  • 2 Tbsp Champagne vinegar

  • 1 Tbsp Dijon mustard

  • 1 tsp water

  • 1 tsp honey

  • 1 shallot, minced

  • 1 tsp lemon thyme leaves

  • ¾ cup hazelnut oil

  • kosher salt to taste

For the forbidden rice

Ingredients

  • 6 baby turnips, trimmed and peeled

  • 1 leek (dime sized), cut into 1” rounds

  • ½ cup English peas (edamame may be substituted)

  • 1 bulb of fennel, sliced lengthwise ” thick

  • 1 cup Maitake mushrooms (royal trumpets may be substituted)

  • 1 Tbsp Jordan Extra Virgin Olive Oil

  • 6 Japanese eggplant, skin on

  • 6 cipollini onions, skin on

  • 1 cup forbidden rice

  • ¼ cup hazelnut vinaigrette

  • ¼ cup hazelnuts, roasted, skinned and crushed

For the roasted hazelnut vinaigrette

  • 2 Tbsp aged sherry vinegar

  • 2 Tbsp Champagne vinegar

  • 1 Tbsp Dijon mustard

  • 1 tsp water

  • 1 tsp honey

  • 1 shallot, minced

  • 1 tsp lemon thyme leaves

  • ¾ cup hazelnut oil

  • kosher salt to taste

For the forbidden rice

Instructions

serves 6

To prepare the vinaigrette, combine vinegars, mustard, water, honey, shallot and lemon thyme leaves in a blender. Then, on low speed, slowly incorporate the hazelnut oil to emulsify. This vinaigrette can be stored in the refrigerator for up to one week.

For the rice, combine rice, water and olive oil in a saucepan and bring to a boil. Reduce heat to a bare simmer for an additional 25 minutes or until all moisture is absorbed. Stir in olive oil and porcini paste (if desired); set aside.

Prepare an ice bath. Bring a pot of seasoned water to a rapid boil and add turnips, leeks and peas in separate batches, until just cooked through. (Times will vary – a pea may take as little as one minute and the turnip up to six minutes – be sure to taste each vegetable as you go.) Plunge blanched vegetables into the ice bath to arrest cooking. Pat each batch dry and reserve.

Preheat grill to medium high. Brush fennel slices and mushrooms with olive oil and grill to caramelize; set aside.

In a cast iron pan, toast eggplant and onions over medium high heat until soft to the touch. Allow to cool slightly, peel, slice and reserve. 

To plate, divide rice between six warm bowls. Gently warm the vegetables in the oven and then toss in vinaigrette. Place a generous serving of vegetables over the rice, garnish with crushed hazelnuts and serve.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

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