Roasted vegetables and Parmigiano Reggiano sauce
4 small carrots
2 small white beets
2 white onions
200 g pumpkin
2 small heads of late red chicory
100 g pomegranate arils
For the Parmigiano Reggiano sauce:
200 ml milk cream
200 ml vegetable stock
150 g Parmigiano Reggiano, grated
1 tablespoon of shallot
1 spring of rosemary
40 g sunflower-seed oil
salt and pepper
Clean all the vegetables, cut the beets in half, peel and cut the carrots into slanted slices of 0.5 cm thickness.
Cut the fennel and pumpkin into 4 slices and the onion into thick rounds.
Arrange the vegetables on a slightly oiled non-stick baking tin leaving out only the red chicory. Sprinkle with some salt, thyme, a dribble of oil and half glass of water.
Cover the tin and put it in the oven at 180°C for 25’, adding some spoonfuls of water if necessary. Cut the red chicory in half and dress it with oil and salt. Put it on top of the other vegetables and continue cooking for another 10’ at 180°C without covering it.
Vegetables should be soft and nicely golden.
Bring cream, stock, shallot and thyme to a boil. Allow to reduce by 1/3.
Add Parmigiano Reggiano and mix it to fold in well. Blend for some seconds with a hand-held blender, adjust salt, pepper and thickness to taste.
Serve the vegetables with the sauce and sprinkled with pomegranate arils.