Carrot Ginger Puree + Green Garlic Pine Nut Relish
These two condiments can be used in a limitless amount of ways. We love to serve them with our 24 hour braised pork belly, or seared scallops, but they would be equally delicious with some farmers market roasted vegetables, or alongside crispy dumplings of all kinds!
Green Garlic Pine Nut Relish
Ingredients
1 pint very thinly sliced green garlic bottoms (white and light green)
¼ cup golden raisins, slightly re-hydrated in a little water (not fully re-hydrated)
¼ cup toasted pine nuts
¼ cup extra virgin olive oil
Salt to taste
¼ cup chopped parsley
Juice of half a lemon
Method
Heat olive oil in a large pan over medium high heat and add sliced green garlic. Sweat hard just until barely soft and cooked, about 2-3 minutes. Do not allow the garlic to brown.
Cool down as quickly as possible by spreading it into a thin even layer on a sheet pan.
Once cool, add the rest of ingredients except for lemon.
Add lemon just before serving to preserve the color.
Carrot Ginger Puree
Ingredients
Carrots, sliced 1/2lb
Ginger, sliced 2 Tbsp
Shallot 1/2 ea
Turmeric 1/2 tsp
Bay Leaf 1 ea
Olive Oil, enough to cover
Method
Combine all ingredients into a pot, cover with parchment paper and bring to a boil. Reduce the heat to a simmer and cook till tender. Strain and blend with just enough oil to spin then season with salt and pepper to taste.