Carrot Roulades With Radish And Herb Goat Cheese

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Martha Stewart


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10 small radishes, trimmed and quartered (6 ounces)

4 ounces goat cheese, room temperature

2 teaspoons minced fresh chives

2 teaspoons minced fresh chervil, plus sprigs for garnish

Coarse salt and freshly ground pepper

4 large carrots (about 8 inches long), peeled

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