A start-clearing-the-crisper-before-vacation sauté of a dozen purple carrots ranging from purple and orange to magenta and green, a handful of baby yellow and green summer squash that simmered away to perfect tenderness against the carrots’ bite, and ALL of the fresh ginger in the house — probably a cup’s worth, chopped? We stirred in some chive cream cheese leftovers from bagels with W to tame the ginger’s bite, and ate the whole purple-grey mess from a shared plate with slices of the INCREDIBLE sourdough Pullman loaf from Roberta’s that we bought at Brooklyn Kitchen.
August 19, 2012, 8:35pm
