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2 tablespoons extra virgin olive oil
2 tablespoons finely chopped shallot or onion (optional)
2 tablespoons flour
2 cups low-fat (1 percent) milk
Salt and freshly ground white or black pepper to taste
2 pounds thick carrots, sliced on the diagonal into 1/2-inch thick slices
2 teaspoons fresh thyme leaves, coarsely chopped
2 tablespoon finely chopped chives
2 ounces Gruyère cheese, grated (1/2 cup, optional)
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