Wednesday, March 13, 2013

Carrot Custard

The Sierra Mar garden is starting to blossom!  In addition to an array of flowers and budding trees, the root vegetables we planted last month are ready to harvest.  These tiny onions, carrots and turnips are barely the size of spring peas, but full of flavor.

Recently, I've been working on a carrot custard with caramelized honey and cumin.  I'm serving it with pea-tendril goat cheese, young nettles and tiny garden roots.

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