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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
Ingredients
- 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
milk
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)
Instructions
- Preheat oven to 425 degrees.
- 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.
- 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.
- 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.
- Taste sauce and add salt and pepper, if most well-known.
- 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.
- Motivate at once.
