Taste of the Season
Photo by Nick Basilion
(To be used as a dip or a spread on bread.)
1 pound Napoli or other farmers’ market carrots, peeled and sliced
4 tablespoons butter
¼ cup carrot juice (water or vegetable stock can be substituted)
salt and pepper
1. Melt butter in a large saute pan, add carrots, season with salt and pepper, and gently saute for 2 to 3 minutes.
2. Add carrot juice and continue to cook until the carrots are almost dry.
3. Remove from heat and let cool for 5 minutes.
4. Add carrots to blender and puree until smooth.
5. Refrigerate until ready to serve.
(If you prefer not to can the pickles, you can refrigerate this for up to two weeks.)
5 heads fennel
12 ounces rice wine vinegar
½ teaspoon black peppercorns
½ teaspoon fennel seeds
2 ½ tablespoons sugar
1 tablespoon salt
1 pinch turmeric
2 thyme sprigs
1. Slice fennel on mandolin.
2. Place fennel seeds and peppercorns in a medium pot and toast lightly over a medium flame.
3. Add vinegar, turmeric, salt and sugar and bring to a simmer.
4. Remove from heat.
5. Pack the sliced fennel into sterilized jars; add a sprig of thyme to each jar.
6. Cover with pickle solution, seal jars, and process in a boiling water bath for 10 minutes.
For more Stone Barns recipes, visit www.stonebarnscenter.org.
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