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Sweet roasted carrots and creamy burrata served with a homemade walnut and carrot-top pesto and fresh basil garnish.
Blanch vegetables, prepare a hot vinegar marinade, and roast seasoned quails with buttery chanterelle mushrooms for an elegant dish.
Sophisticated heritage carrots baked in foil, served with scallops, carrot purée, ginger vinaigrette, coriander oil, and orange marmalade.