Grilled Carrots with Taleggio Sauce and Tarragon
Carrots tend to become very sweet and soft when cooked. By grilling them, some crunch and earthiness are retained. Salty, creamy Taleggio sauce and crunchy pistachios offer texture and flavor contrasts, and the tarragon adds a pop of freshness.
Ingredients
CARROTS
- 2 bunches small carrots about 16 carrots total, greens removed
- ½ cup olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon sorghum or molasses
- 1 lemon zested, to garnish
- 1 tablespoon toasted pistachios to garnish
- Fresh tarragon to garnish
TALEGGIO SAUCE
- 1 quart heavy cream
- 4 ounces Taleggio cheese cut into bite-size pieces, plus more to garnish
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- ►CARROTS: Toss carrots with olive oil and season to taste with salt and pepper. Grill carrots over a medium flame (or use stovetop grill pan for 20 minutes, continuously rolling and moving them around the grill to ensure they are cooking evenly. They should be just starting to char and shrivel a little, but still have some bite. If carrots are too dark but still raw in the middle, remove from grill and finish in a 350°F oven until desired doneness.
- ►Pour sorghum over carrots to coat. Set aside.
- ►TALEGGIO SAUCE: Warm cream over medium heat in a large, heavy-bottom saucepan to just below a simmer. Place Taleggio in a mixing bowl large enough to hold cream. Pour warm cream over cheese and quickly cover bowl with cling wrap. Infuse for 30 minutes. Remove cling wrap and puree cream and cheese mixture with an immersion blender (or transfer to a regular blender or food processor and puree). Season to taste with salt and pepper.
- ►TO SERVE: Place a large spoonful of Taleggio sauce in 4 shallow bowls. Divide carrots evenly among bowls. Garnish with lemon zest, pistachios, tarragon and a few extra slices of Taleggio.
