DAVID HAWKSWORTH
Chef, Hawksworth, Vancouver B.C.
Out with
I’d eliminate mashed yams with pecans and brown sugar as it’s way too sweet and I’m not a big fan of sweet things adorning a savoury plate.
Bring on
I’d include sherry vinegar glazed heirloom carrots with jalapeno, sumac yogurt, dukka and dill instead as Thanksgiving dinner tends to just be one texture and it’s nice to switch it up a little and introduce some crunch and spice into the side dishes. The recipe
A
2 bunches heirloom carrots
4 cloves garlic 3 bay leaves
3.5 Tbsp butter
1 oz canola
2 tsp salt
B
6.5 oz. sherry vinegar
4 Tbsp granulated white sugar
1 tsp salt
C 1.5 cups yogurt (5%)
2 tsp sumac
1 tsp salt
3.5 tsp black pepper (course grind)
1 tsp cayenne
D
2 jalapeno peppers (sliced very thin)
4 Tbsp dukkah (sourced from
specialty spice store)
50 g dill (picked leaves)
50 mL olive oil — high quality
1. Combine ingredients in section C together in a mixing bowl using a whisk. Allow to sit until the rest of the dish comes together. (This can be made a day or so in advance and kept in fridge.) 2. Preheat oven to 400F. 3. Scrub and wash carrots thoroughly, leaving a bit of green tip on them (do not peel). In large frying pan on high heat, add butter and canola until bubbling, add carrots, bay and garlic and roast in pan on high heat on stove top until well caramelized. 4. Place in oven and roast for 8 mins. 5. Carrots should have a bit of bite left to them. Pull them from oven, remove bay and garlic and excess butter and oil. Allow them to rest in the pan on counter.
6. Place all of section B in a pot and reduce to almost syrup consistency.
7. Add to carrots in their original pan and place back on heat to help glaze adhere to carrots. Heat up just long enough to achieve glaze on carrot and warm carrot through.
8. Place dollops of section C on plate and scatter carrots over top.
9. Garnish with all of section D. Serve immediately.