Peas & Carrots

Peas

3 oz sliced spring bunch vidalia onions
1 oz canola oil
1 Tbsp butter
1 tsp salt
8 oz cooked peas
4 large basil leaves, torn
1 tsp sugar
2 oz water
4 oz water
1/4 cup half & half
1 tsp agar agar

- sweat onion in oil and butter over low to medium heat
- when onion softens add peas, basil and sugar and toss to coat
- add 2 ounces water and allow to cool
- puree with 4 ounces water in blender
- combine pea mixture with half & half in saucepan over high heat
- when mixture simmers, whisk in agar agar and stir constantly 2 minutes
- pass through chinois and set in desired form

Carrots

8 oz peeled, cored and chopped carrot
3 oz sliced spring bunch vidalia onion
1/4 oz peeled, thin-sliced ginger
1 oz canola oil
2 Tbsp butter
1 Tbsp flaked Maldon sea salt
4 oz ginger ale
4 oz ginger ale again
4 oz water
3/4 cup half & half
1 tsp agar agar

- sweat the carrot, onion, ginger and salt in the oil and butter over low to medium heat for 5 minutes.
- add 4 ounces ginger ale and turn heat to high
- reduce until almost dry and repeat with remaining ginger ale
- reduce until almost dry and puree in blender with 4 ounces water
- combine carrot puree with half & half in heavy saucepan
- bring to a simmer and whisk in agar agar
- whisk constantly 2 minutes and pass through chinois
- set in desired form