Cooking with Todd Kelly from Orchid's - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Cooking with Todd Kelly from Orchid's

Marinated spring vegetables Salad

1 ea    Organic carrot
1 T  candied ginger
1T  butter
2 ea  baby leeks
1t  thyme
1T  extra virgin olive oil
¼ c  English peas
1T  extra virgin olive oil
2 ea  baby carrots
1T   honey
1 ea  small Vidalia onions
1t  thyme
2 ea  White asparagus
1T  Olive oil
1 bunch  micro greens

In a small sauce pot cook the organic carrots in butter until tender. Puree in a blender adding water if necessary. Season the puree with salad and pepper. Chill
In a vacuum bag seal all of the vegetable individually.
Leeks thyme and olive oil, English peas and olive oil, carrots and honey, onions and thyme, asparagus and olive oil. Season all of the vegetable with salt and pepper and seal.
Cook all of the vegetable at 150 degree water for 20 minutes.
Place a layer of the carrot puree on the bottom of the plate and top with the chilled vegetables and micro greens
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