Carrots, chanterelles, peaches and vadouvan Recipe - Los Angeles Times
That chef Ari Taymor arrived by himself, carrying a small hotel pan stacked with plastic deli cups and kitchen towels, all haphazardly labeled with blue painter's tape, was somehow fitting. Taymor's...
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Ingredients
- 3 tablespoons butter
- 4 bunches baby carrots, scrubbed but skin left on
- 2 onions, sliced
- 1 tablespoon butter
- 1 peach, peeled and sliced
- Rice wine vinegar
- Roasted carrots
- About 2 tablespoons clarified butter
- 16 chanterelles
- Sea salt
- Peach soubise
- 1 tablespoon vadouvan
- Dried peach slices, for garnish
- Nasturtium leaves, for garnish
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