Serves 8-10 people
For Carrots:
9 dozen local multi-colored carrots (3 dozen of each color)
1 Tbsp sugar
¼ tsp salt
¼ tsp pepper
1 stick of butter, melted
Method:
Preheat oven to 400°F.
Peel carrots, mix with all ingredients, and place on a sheet tray.
Bake for 10 minutes. Remove.
Whipped Feta:
6 oz feta cheese
2 oz cream cheese
2 oz heavy cream
Juice and zest of two lemons
4 oz olive oil
1 tsp cayenne pepper
1 tsp white pepper
Method:
Add all ingredients to a food processor and blend until smooth. Set aside.
Finished Dish:
¼ cup chopped pistachios
2 oz local honey
1 oz chopped fresh herbs
2 oz canola oil
2 oz butter
Method:
Roast carrots in canola oil using a heavy-bottomed skillet set over medium-high heat.
Brown the carrots slightly, add butter and honey, and cook together to form a syrup (about 1 minute).
Spread whipped feta onto a serving platter.
Place carrots over feta, pour any remaining honey syrup over carrots. Garnish with chopped pistachios and fresh herbs.
Recipe courtesy of Chef Jed Gidaly, Communal Kitchen in Nyack