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Carrot Gratin with Creamy Goat Cheese Sauce
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Preparation time: 15 MINUTES
Total time: 45 MINUTES
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| Carrot Gratin with Creamy Goat Cheese Sauce SERVES: 6 | |
| 2 lbs | carrots, sliced on the diagonal 1/4" thick |
| 2 Tbsp | olive oil |
| 1/2 large | onion, chopped, (about 3/4 c) |
| 1/8 tsp | dried thyme |
| 1 Tbsp plus 2 tsp | all-purpose flour |
| 1 1/2 c 2% | milk |
| 1/2 tsp | allspice |
| 4 oz | goat cheese, crumbled, (about 1 c) |
| 1 tsp | fresh thyme leaves |
| 3 Tbsp | whole wheat panko |
HEAT the oven to 375°F. Bring a large pot of water to a boil on high heat. Add the carrots and boil until tender, 6 to 8 minutes. Drain.
WIPE the pot dry, add the oil, and heat on medium heat. Add the onion and dried thyme and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add the flour and cook, stirring constantly, until golden, about 2 minutes. Raise the heat to high and, whisking constantly, add the milk in a slow, steady stream. Add the allspice and continue whisking frequently until the milk comes to a simmer. Simmer, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat.
STIR in about two-thirds of the goat cheese, 3/4 teaspoon of the thyme leaves, and the carrots. Season to taste with salt and freshly ground black pepper. Transfer to a 2-quart oven-safe baking dish. Sprinkle the panko and the remaining goat cheese over the carrot mixture. Bake until the liquid is bubbling, 12 to 15 minutes. Switch the oven to broil and broil 10" from the heat until the cheese is lightly browned, 2 to 6 minutes. Let stand 10 minutes. Sprinkle with the remaining thyme leaves and serve.
NUTRITION (per serving: 3/4 cup) 200 cal, 8 g pro, 21 g carbs, 10 g fat, 4 g saturated fat, 193 mg sodium
Read more: http://www.prevention.com/food/cook/healthiest-foods/carrot-gratin-creamy-goat-cheese-sauce#ixzz29I7xQ6wc
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