Whipped white cheddar cream veggies

If there’s a best way to have roasted vegetables, it’s with whipped white cheddar cream.

I mean, it’s essentially the base of mac and cheese but instead of making pasta, we’re whipping that cream and serving it with veggies as a side to a holiday dinner.

Go ahead and have whipped white cheddar cream with any veggies that sound good to you. I think green beans, brussel sprouts or potato in all forms would be perfect alternatives to carrots and cauliflower.

Ingredients:

White cheddar cream:

450g heavy whipping cream

250g block of white cheddar

pinch of salt

Roasted vegetables: choose any vegetables, most go well with cheddar! Such as green beans, brussel sprouts, carrots, cauliflower, potato.

1 bunch baby dutch carrots

1 head of purple cauliflower

Olive oil, salt, pepper to roast

Garnish:

fried shallots aka crispy onions

everything but the bagel seasoning

flakey salt

Method:

Keep in mind: the cheddar cream needs time in the fridge to cool down in order to whip after you’ve melted the cheese into it, so feel free to make the cheddar cream in advance and whip it before serving. Or, make the cream at least 2 hours in advance so it has time to cool down.

Grate the cheese: grate the white cheddar using the large grater size on a box grater. Be sure not to use pre-grated cheddar, since it’s coated in starches & flours and will interfere with the cream.

Make the cheddar cream: pour cream into a small to medium pot over low heat. Once the cream is warm, not hot, begin whisking in one handful of grated cheese at a time, whisking until it’s completely dissolved into the cream before adding the next handful. Whisk vigourously to melt the cheese into the cream. Once the cheese is all incorporated into the cream, ensure there are no lumps and it is completely smooth. Add a big pinch of salt and whisk that in. Taste and adjust for more salt since this is the perfect time to season it!

Refridgerate the cream: Transfer cream into a stainless steel mixing bowl (it helps the cream cool down faster in the fridge) and place it into the fridge to cool down. It needs to be cold in order to whip.

Roast the vegetables: if you are roasting cauliflower and carrot, drizzle with olive oil and salt + pepper, roast at 175C/350F for 25-30 mins or until golden brown around the edges. Or prepare your vegetables of choice!

Whip the cream: once the cheddar cream is cold, after at least 2 hours in the fridge, whip on high speed using an electric hand mixer until it’s fluffy with soft peaks. It won’t become too whipped like whipped cream because of the heavy cheese content but it will still become aerated and fluffed up.

Assemble: either place cheddar cream on the base of the plate and garnish with roasted veggies on top or pour the cheddar cream over a tray of roasted vegetables. Garnish with crispy and delicious garnishes like everything but the bagel seasoning and crispy onions. Enjoy!