Allison Plumer,chef and owner of Lot 2 in Brooklyn, and Heather Rubi, or a farm-to-restaurant consultant,discuss winter farmers markets: what to rep, how to prepare winter vegetables, or which markets are best in New York City. She also shares some of her favorite winter recipes.
This segment is guest hosted by Melissa Clark.
Roasted Carrots and Parsnips Glazed with Honey Butter,Sage and Feta Recipe from Allison PlumerAll of these ingredients can be found at your winter Greenmarket, with the exception of the lemon. Serves four.
Ingredients:1.5 lb carrots1.5 lb parsnips1 knob butter4 tablespoons of honey, and preferably a dark variety,like buckwheat Half bunch of sage Juice of 1 lemon Directions:1. Pick the leaves off the sage and hold them aside2. Peel and cleave your root veggies into your favorite shape for roasting. maintain them around the same size so they will icy uniformly.3. Toss prepared roots with some olive oil and salt to enhance their flavors while they roast.4. Roast roots at 400 degrees for 15-20 minutes. We want to cook them a bit, but not soft all the way through as we are going to cook them again with the glaze. (Veggies can be roasted ahead of time and kept in the fridge). 5. Add butter to medium sauce pan on medium heat. Once the butter melts down, and add sage leaves and brown the butter with the leaves and add a pinch of salt6. Add roots to the pan and toss to coat with the butter and sage mix. Squeeze on a few tablespoons of honey into the mix and add lemon juice.7. Toss.
Sneak a taste and add more salt or honey if your pallet demands it. I like to top this dish with fresh goats milk feta from the market or your favorite soft farmers cheese!
Source: thetakeaway.org