Fruits and Vegetables
- Vignette 1, Part 1
- Vignette 1, Part 2
Chef Jamie Kennedy shares his perspective on the importance of small farms and the culinary experience each season has to offer. In this vignette series, Grower Vicki Emlaw and Chef Jamie Kennedy take a tour through Vicki's Veggie's farm and explore the variety of delicious vegetables available year round. Chef Jamie Kennedy then invites Vicki to the Thermador kitchen as he prepares a feast using some of these locally grown foods.
Flageolets with Carrots and Soubise
Yield 4 portions
Ingredients for Flageolets
240g fresh flageolet beans
(or 180g dried)
1 clove of garlic, sliced thinly
12 peeled pearl onions
4 carrots, of various heirloom varieties, scrubbed and sliced thickly on bias
1 bay leaf
• sprig of fresh thyme
• salt to taste
Method for Flageolets
- Place all ingredients except salt in a large saucepan. Cover with cold water and bring to a boil. Reduce to a simmer and cook for approximately 30 minutes.
- Season to taste with salt.
Ingredients for Soubise
4 medium-sized onions, peeled and sliced thinly
200g unsalted butter
• salt to taste
• cider vinegar to taste
Method for Soubise
- Place sliced onions and butter in a saucepan and cook slowly until onions are transparent, but not browned.
- Transfer to a blender and process until pureed.
- Season with salt and a touch of cider vinegar.
Presentation
Warm an oval ceramic serving dish in the oven. Pour some soubise on the base of the dish. Spoon the beans and carrot mixture on top of the soubise.
Serve immediately.
