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The Foundry's Eric Greenspan spends quality time with mom Marilyn Springer cooking Hanukkah dinner. (Ken Hively, Los Angeles Times) |
Total time: 2 hours, 10 minutes, plus chilling time
Servings: 4
Note: Adapted from Eric Greenspan. Make the crème fraîche and the carrot purée up to two days ahead.
Horseradish-caraway crème fraîche
2 tablespoons caraway seeds
1 cup crème fraîche
1/4 cup freshly grated horseradish
Salt
Pepper
1. Place the caraway seeds in a small sauté pan and cook over medium heat, shaking occasionally, until they become aromatic and begin to pop, 3 to 5 minutes.
2. In a medium bowl, combine the crème fraîche with the toasted seeds and the horseradish. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cover and refrigerate for at least 24 hours and up to 3 days. Serve cool.
Carrot purée
3 tablespoons canola oil
2 medium carrots, peeled and coarsely diced
2 cups fresh carrot juice
Salt
Pepper
1. Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the diced carrot and cook for 2 minutes, until the color is vibrant. Add the carrot juice and bring the mixture to a simmer, then reduce the heat to maintain a good simmer. Cook until the liquid has been reduced by a little more than half, 10 to 15 minutes, stirring occasionally.
2. Remove the mixture from the heat, cool for several minutes, and purée in a blender or with an immersion blender. Season with three-fourths teaspoon salt and a pinch of pepper, or to taste. Cover and refrigerate for up to a week. Serve at room temperature.
Servings: 4
Note: Adapted from Eric Greenspan. Make the crème fraîche and the carrot purée up to two days ahead.
Horseradish-caraway crème fraîche
2 tablespoons caraway seeds
1 cup crème fraîche
1/4 cup freshly grated horseradish
Salt
Pepper
1. Place the caraway seeds in a small sauté pan and cook over medium heat, shaking occasionally, until they become aromatic and begin to pop, 3 to 5 minutes.
2. In a medium bowl, combine the crème fraîche with the toasted seeds and the horseradish. Season with one-half teaspoon salt and a pinch of pepper, or to taste. Cover and refrigerate for at least 24 hours and up to 3 days. Serve cool.
Carrot purée
3 tablespoons canola oil
2 medium carrots, peeled and coarsely diced
2 cups fresh carrot juice
Salt
Pepper
1. Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the diced carrot and cook for 2 minutes, until the color is vibrant. Add the carrot juice and bring the mixture to a simmer, then reduce the heat to maintain a good simmer. Cook until the liquid has been reduced by a little more than half, 10 to 15 minutes, stirring occasionally.
2. Remove the mixture from the heat, cool for several minutes, and purée in a blender or with an immersion blender. Season with three-fourths teaspoon salt and a pinch of pepper, or to taste. Cover and refrigerate for up to a week. Serve at room temperature.
