Roasted Rainbow Carrots with Whipped Feta, Local Honey & Pistachios
Recipe courtesy of Chef Jed Gidaly, Communal Kitchen in Nyack
It’s nice to add a new vegetable each year to the Thanksgiving table. “The roasted carrots and honey are sweet, and the feta adds a measure of salt; a beautiful taste combination,” says Jed Gidaly, owner/chef at Communal Kitchen. “It doesn’t hurt that the dish is so pretty either.” We agree!
Local, multi-colored carrots; 3 dozen of each color
1 Tbsp sugar
¼ tsp salt
¼ tsp pepper
1 stick of butter, melted Preheat oven to 400°F. Peel carrots, mix with all ingredients, and place on a sheet tray. Bake for 10 minutes. Remove.
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
Add all ingredients to a food processor and blend until smooth. Set aside.
To finish dish
¼ cup chopped pistachios
2 oz local honey
1 oz chopped fresh herbs
2 oz canola oil
2 oz butter
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.
162 Main St, Nyack; 845.535.3133;