Marsala & Creamy Cheese

Ingredients

·         4 East Riding Farm Bowl Sized Popovers

·         1 Tbsp. olive oil

·         6 carrots, peeled and cut into 1 inch chunks

·         1 sweet onions, peeled and cut into sixths

·         12 oz. button mushrooms, halved

·         2 cloves garlic, minced

·         6 sprigs of fresh thyme (and more for garnish)

·         ¼ cup flour

·         salt

·         ½ cup marsala

·         3 cups no-salt-added vegetable stock

·         8oz. of ⅓-fat cream cheese

Instructions

1.      Bake the popovers according to package instructions.

2.     Warm the olive oil in a  large pot over medium heat. Add the carrots and onions. Stir once to coat everything in the oil and then leave it alone until it has started to brown, 2-4 minutes. Stir and then leave it alone until more browning has happened, 2-4 minutes. Stir in the mushrooms.  Leave it all alone until the undersides of some mushrooms are brown, 3-4 minutes.

3.      Add the garlic, the sprigs of thyme, the flour and ½ teaspoon of salt. Stir it for 30 seconds before adding the marsala. Scrape at the bottom of the pot to help the marsala lift up any of the brownings there. Add the vegetable stock and increase the heat to high. Bring the pot to a boil and then reduce heat to low and simmer until the carrots are tender, 5-10 minutes and the liquid is nearly a stew thickness.

4.      Stir in the cream cheese. Once it has melted through, taste and mix in more salt if needed before spooning the stew into the popover bowls.