Grilled Carrots with Taleggio Sauce and Tarragon | culture: the word on cheese
Grill the carrots to maintain some crunch and earthiness, and then top with salty, creamy Taleggio sauce and crunchy pistachios.
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Cooking tools:
- Grill
- Stovetop grill pan
- Oven
- Heavy-bottom saucepan
- Mixing bowl
- Plastic wrap
- Immersion blender
- Blender
- Food processor
- Chef's knife
- Cutting board
- Microplane
- Tongs
- Measuring cup
Ingredients
- 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)
- 1 quart heavy cream
- 4 ounces Taleggio cheese (cut into bite-size pieces, plus more to garnish)
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