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About the Dish

8 ounces Carrot
8 ounces Turnip
1 small Lemon
4 teaspoons Honey
2 pats Butter
4 sprigs Parsley
Per Serving
Calories 98
Total Fat 4 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 1 g
Cholesterol 10 mg
Sodium 401 mg
Total Carbohydrates 16 g
Dietary Fiber 3 g
Sugar 11 g
Protein 1 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as culinary director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish culinary director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
Prepare your mise en place: Trim carrots (you can peel them too, if you wish), and cut in half at an angle. Trim turnips; cut in half through the stem end. Zest and juice lemon. Pick and chop parsley leaves.
2
In a large skillet with a lid, combine carrots, turnips, lemon zest and juice, honey, 1/2 teaspoon kosher salt, butter and 3/4 cup water, and place over high heat. When the liquid boils, reduce heat to low, cover and cook 5 minutes.
3
Remove lid, increase heat to medium, and cook 4-5 minutes more, or until liquid is mostly evaporated and coats the carrots.
4
Remove pan from heat. Stir in parsley. Taste and adjust seasoning as desired with kosher salt. Enjoy!