Serving Size

  • 1 Gallon or 16 8 oz servings

Ingredients

  • Olive Oil
  • Garlic
  • Smoked Paprika
  • Salt and Black Pepper
  • Cauliflower, cut into bite size florets
  • Parsnips, cut into 3/4”dice, or oblique cut
  • Carrots (try varying colors), ¾” slices, or oblique cut
  • Potato, cut into ¾” dice
  • Poblano Chili, roasted, seeded and cut into ¾” squares
  • 2% Milk
  • Vegetable Broth (homemade or canned)
  • Chef’s Companion Cheese Sauce Mix

Measurement

Meas.

  • ½ Cup
  • ¼ Cup
  • 2 Tbsp
  • 1 Tbsp ea
  • 8 ounces
  • 8 ounces
  • 8 ounces
  • 8 ounces
  • 4 ounces
  • 64 ounces
  • 32 ounces
  • 1 Ea. 160z Bag

Instructions

  • 1:
    Pre-heat oven to 375 F
  • 2:
    Toss vegetables with spices in a large bowl with olive oil. Put on sheet pans and roast about 20-30 minutes, toss vegetables and roast an additional 10 to 15 minutes until vegetables are soft and caramelized.
  • 3:
    In the meantime, bring the milk and vegetable stock to 180-200 F in a large stock pot
  • 4:
    Slowly whisk in Chef’s Companion Cheese Sauce Mix with a wire whip, stir until smooth.
  • 5:
    Add roasted vegetables, and let cook, simmer around 10 minutes to blend flavors.
  • 6:
    Serve garnished with shredded cheddar cheese (Optional)