Chef Dustin Pritchett / The Farm House Restaurant at Fontanel Mansion
PICKLED VEGETABLES:
HEAD OF CAULIFLOWER, CUT INTO FLORETS
CARROTS, CUT ¼ INCH X 2 INCH STICKS
OKRA, WHOLE (PREFERABLY SMALL TO MEDIUM SIZE)
2 C WHITE VINEGAR
2 C WHITE BALSAMIC VINEGAR
4 C WATER
4 T PICKLING SPICE
1 T FENNEL SEED (TOASTED)
2 T SALT
1 SPRIG BASIL
MIX WATER, VINEGAR, SPICES, FENNEL SEED, SALT & BASIL. BRING TO A BOIL. POUR BOILING LIQUID OVER VEGETABLES. LET COOL AT ROOM TEMPERATURE (NOT IN ICE BATH)
BUTTER BEAN HUMMUS ( dip )
1 LB LIMA/BUTTER BEANS, BLANCHED
4 T TAHINI SESAME PASTE
2 tsp LEMON JUICE
1 T ROASTED GARLIC
2 T PARSLEY, CHOPPED
½ C OLIVE OIL
¼ C WATER
2 tsp SALT
1 tsp GROUND BLACK PEPPER
PUREE HALF OF THE LIMA BEANS WITH TAHINI, LEMON JUICE, ROASTED GARLIC & WATER UNTIL SMOOTH. ADD THE REST OF THE LIMA BEANS, OLIVE OIL, SALT & PEPPER & BLEND UNTIL CONSISTENCY OF MILDLY CHUNKY HUMMUS. ADD PARSLEY & REFRIGERATE.
