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Taste Test Thursday: Roasted Vegetables in a Gouda Cream Sauce

Taste Test Thursday: Roasted Vegetables in a Gouda Cream Sauce

Farmer's Market season is here! At my local market my favorite goat cheese farmer showed up sporting a new smoked gouda that I needed in my life. What better to do with it than make a creamy gouda  sauce to smother all the produce I picked up in?? I normally make this recipe with cow's milk gouda and while the taste was just as great I think I prefer the texture of the cow's milk version. It is just a 1:1 substitution if you want to try it either way.

Photo Credit: Anna Bryant

Photo Credit: Anna Bryant

Ingridients:
1 yellow squash
2 zucchini
10 cremini mushrooms
2 cloves of garlic
1/4 of an onion
1 cup milk
1 cup shredded gouda
2 tbsp butter
2 tbsp flour
1 tbsp olive oil
 

Seasonings to taste:
Salt
Pepper
Nutmeg
Garlic powder

 

Photo Credit: Anna Bryant

Photo Credit: Anna Bryant

Method
- Preheat oven to 350. While the oven is heating slice your vegetables and lightly toss in olive oil, salt and pepper. Spread them evenly on a baking sheet and roast for 30 minutes.
- While the vegetables are roasting start on the sauce. Melt the butter in a saucepan and mix in the flour till it starts to bubble.
- Once this mixture is bubbling pour in the milk. When it all starts to boil, stir in the gouda till it has all melted. Add more flour or milk to reach desired consistency.
- Once you have the consistency you want, stir in the roasted vegetables.

Pairs well with:
Steak
Shiraz
Grits

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