Roasted Carrots Cloaked in Fontina Sauce

recipe image

  • Serves
    2 -3
Creator Notes

Right here is a vaguely Italian inspired recipe – many in the past I attended an Italian cooking demonstration with a carrot puree of some kind topped with a sauce made with with fontina cheese. The combo popped into my head in accordance to this contest and I came up with this. In making the roux, I realized I had some D’Artagnan truffle butter in the freezer so damaged-down that as an change of usual butter. If I had a truffle, I would procure shaved rather of over top as successfully! —healthierkitchen

  • Roasted Carrots

  • 1/2 pound

    recent, thin carrots, peeled and with ends trimmed. Ought to it is probably you’ll perchance perchance not procure thin carrots, gash them in to fourths, lengthwise.

  • 1

    small to medium sized onion, peeled and ends trimmed and gash in half of lengthwise and every half of gash into thirds or fourths, relying on size.

  • 1 tablespoon

    olive oil

  • three or four

    sprigs recent thyme

  • Fontina Sauce

  • 1 tablespoon

    butter (or truffle butter should always you’ve got it)

  • 1 tablespoon

    AP flour

  • 1/3 cup


  • 3 – 4 tablespoons

    rooster stock (or to set up vegetarian, use vegetable stock)

  • 2 oz.

    shredded fontina cheese

  • salt and pepper

    to style

  • 1

    squeeze recent lemon juice (perchance two teaspoons)

  1. Preheat oven to 425 degrees.
  2. In a small sheet pan (I damaged-down a quarter sheet) or roasting pan, add carrots, onion sections, and thyme sprigs. Pour olive oil over top after which combine the vegetables gently to coat. Sprinkle a pinch or two of salt and a number of grinds of pepper over top.
  3. Roast for about 25 minutes on the heart rack of the oven, turning the carrots and onions a number of times to be obvious that that they don’t burn. Test them at 20 minutes, nevertheless relying on your oven it’ll also use as prolonged as half-hour for the carrots to soften and brown lawful rather of without letting the onions burn.
  4. Whereas the vegetables roast, prepare the sauce. First add the butter or truffle butter to a small saucepan over medium-low heat. Add the flour and lunge collectively and let cook dinner for a short time. Add the milk and 3 tablespoons of stock and set up whisking unless the combination begins to thicken. Add the cheese and set up whisking unless the cheese has melted and sauce is a factual consistency. If it gets too thick, add one other tablespoon of stock. Add the squeeze of lemon juice and mix rather of additional.
  5. Taste sauce and add salt and pepper, if most well-known.
  6. When fully roasted, plate carrots and onions, discarding thyme. Spoon fontina sauce over top. If any bits of onion procure browned rather of additional, they impact a good garnish.
  7. Motivate at once.

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