There is such a thing as a grown-up version of a creamy, rich cheese sauce -- perfect for spring vegetables -- that is leaps and bounds above imitation cheese in a box.
Tanya and Scott Bryson of Possum Kingdom Kreamery in Belton raise dairy goats. They sell some of their goat's milk products at Greenwood's Uptown Market, including cheeses.
Tanya Bryson said the creamy, tangy flavor of herbed goat cheese makes a flavorful cheese sauce that is "super easy" to make.
The sauce is suitable for asparagus, broccoli, leeks, potatoes, squash, green beans and a variety of pastas. Roasting a medley of sliced vegetables, seasoned with a little oil, salt and pepper, will bring out their natural sweetness, a nice complement to the tangy sauce. Preheat oven to 375 degree F oven. Season sliced vegetables. Roast on a rimmed baking sheet for 20 to 30 minutes, occasionally stirring vegetables to toss and coat.
GOAT CHEESE CREAM SAUCE FOR VEGGIES OR PASTA, recipe from Tanya Bryson:
8 ounces garlic-basil goat cheese
2 cups whole milk or cream (depending on how rich you like your sauce)
3 tablespoons butter
2 tablespoons flour
Salt and pepper to taste
Melt butter in sauce pan. Whisk in flour and cook 20 seconds to make a roux. Pour milk and whisk constantly so milk doesn't scorch. When mixture thickens, turn off heat and stir in goat cheese a little at a time, until it is all melted. Finish with salt and pepper to taste. Serve warm over vegetables or pasta.