Braised Summer Vegetables with Basil Broth and Vella Cheese Crisps

• 1 dozen golden or Chioggia beets, or a combination, golf ball size
• 4 loosely packed cups fresh basil leaves
• 1 1/2 cups hot vegetable stock (page 191)
• Kosher salt
• 3/4 cup coarsely grated Vella Dry Jack cheese
• 18 baby carrots, peeled
• 1 cup vegetable stock (page 191)
• 1 tablespoon unsalted butter
• 1/2 pint cherry tomatoes
• 2 tablespoons thinly sliced fresh chives
• 1 tablespoon extra-virgin olive oil
• Freshly squeezed lemon juice

1. Preheat the oven to 400F.
2. Roast the beets in a covered baking dish until they are tender when pierced, about 1 hour.
3. Peel and quarter them and set aside.
4. For the basil broth: Bring a medium pot of water to a boil.
5. Add the basil leaves and blanch for 10 seconds.
6. Drain in a sieve or colander and cool quickly under cold running water.
7. Squeeze as much liquid out of the leaves as you can.
8. Chop roughly.
9. In a blender, combine the chopped basil and 3/4 cup of the hot stock.
10. Puree well, then add the remaining 3/4 cup stock and a pinch of salt and puree again.
11. Strain though a fine sieve into a small saucepan.
12. For the cheese crisps: Preheat the oven to 375F.
13. Line a baking sheet with a silicone mat, or lightly brush a nonstick baking sheet with olive oil.
14. Place a 3 1/2-inch pastry ring on the baking sheet and fill it with 2 tablespoons of the grated cheese, spreading the cheese evenly.
15. Lift the ring and repeat until you have used all of the cheese; you should have enough cheese for 6 crisps.
16. If you do not have a pastry ring, line a baking sheet with parchment paper and trace six 3 1/2-inch circles onto the parchment.
17. Bake until the cheese bubbles and turns golden and the butterfat begins to separate, 8 to 10 minutes, rotating the baking sheet halfway through.
18. Dont let the cheese brown or the crisps will taste bitter.
19. Working quickly, lift the cheese rounds with a metal spatula and drape them over a rolling pin.
20. Its okay if they overlap slightly.
21. Let cool, then remove.
22. Cut the carrots in half crosswise, slicing on the diagonal.
23. Put the carrots in a medium saucepan.
24. Add 3/4 cup of the stock, the butter, and a pinch of salt.
25. Simmer uncovered over moderate heat until the carrots are tender when pierced and about 3 tablespoons of liquid remain, about 8 minutes.
26. Add the quartered beets and the remaining 1/4 cup stock and stir for about 2 minutes to warm the beets through.
27. Add the tomatoes, raise the heat to high, and stir until their skins just begin to split; dont let the tomatoes collapse.
28. Remove from the heat and stir in the chives and olive oil.
29. Taste for salt.
30. Add a squeeze of lemon to brighten the flavor.
31. Warm the basil broth gently; do not allow it to boil.
32. Put 1/4 cup broth in each of 6 warm soup bowls.
33. Divide the vegetables among the bowls.
34. Top each serving with a cheese crisp.
35. Enjoy with Cakebread Cellars Sauvignon Blanc or another medium-bodied white wine with good acidity.

golden, fresh basil, kosher salt, vella dry, carrots, vegetable stock, unsalted butter, tomatoes, chives, extravirgin olive oil, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/braised-summer-vegetables-with-basil-broth-and-vella-cheese-crisps-388244 (may not work)