Roasted carrots cloaked in fontina sauce
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Roasting
This is a vaguely Italian inspired recipe - many ago I attended an Italian cooking demonstration with a carrot puree of some kind topped with a sauce made with with fontina cheese. The combination popped into my head in response 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 used that instead of regular butter. If I had a truffle, I would have shaved a little over top as well!
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