Spring Vegetable Plate
This may be my prettiest dinner yet!
Steamed organic yellow carrots, snap peas, kholrabi, and red carrots, topped with roasted Chioggia Beets. Served with butter, salt, and a side of prepared horseradish.
Interestingly, the yellow carrots were sweet like a carrot, but had the texture of a parsnip. My dear father-in-law turned me on to kholrabi. He loves it peeled and raw, but I steamed it here. I hadn't quite removed all of the stringy green peel - make sure you do! The red carrots were sweet and beets were earthy and delicious.
It doesn't get much better than this!