Parsnip and Carrot in Mozzarella Cheese Sauce

Sauce

• 1 1/2 oz (50 g) butter
• 1 1/2 oz (50 g) flour
• 1 cup (250 mL) milk
• 5 oz (150 g) Canadian Mozzarella cheese, in small cubes
• Fresh tarragon, chopped
• Salt and freshly ground black pepper

Preparation

1. Cut parsnips and carrots into matchsticks. Place matchsticks and onion slices in a saucepan, cover with cold water and bring to the boil. Reduce heat and cook 10 minutes in gently boiling water. Drain, reserving 1 cup (250 mL) of cooking liquid. Place vegetables in a dish and keep warm.

Sauce

1. In a saucepan, melt butter, then add flour all at once. Cook for 1 minute stirring constantly, then gradually add cooking liquid and milk. Increase heat and whisk until sauce thickens. Simmer for 2 minutes.
2. Remove from heat, add Canadian Mozzarella cheese and stir until melted. Season with fresh tarragon, salt and pepper. Pour sauce over vegetables and sprinkle with pine nuts or slivered almonds. Garnish with fresh tarragon sprigs and serve right away.