Smoky and tangy, this medley of vegetables offers a unique twist on traditional pickles. Cassidee Dabney, executive chef at The Barn at Blackberry Farm in Tennessee, showcases the versatility of a common root vegetable, bringing its full potential to life in this lively recipe.
recipe 
yields
Serves 4
1 bunch baby heirloom carrots
1 sweet onion
1 fennel bulb
2 ¼ cups + 4 tbsp avocado oil
3 tbsp minced garlic
2 lemons
1 ½cups white wine vinegar
1/2 cup sugar
1¼ tsp salt
Ingredients
steps
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In a medium bowl, whisk together 1½ cups white wine vinegar, 1½ cups water, ½ cup sugar, and 1¼ teaspoons salt until dissolved. Set aside. Peel and trim 1 bunch of baby heirloom carrots; toss with 1 to 2 tablespoons avocado oil. Grill over medium heat or faintly glowing charcoal until lightly charred and cooked through.
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Julienne 1 sweet onion and 1 fennel bulb. Separately toss each vegetable with about 1 tablespoon avocado oil. Grill separately over medium heat or faintly glowing charcoal (you may need a pan for this) until lightly charred and cooked through. Allow vegetables to cool.
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Combine grilled vegetables in a large bowl and cover with pickling liquid. Refrigerate for at least 2 hours, preferably overnight.
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When ready to serve, in a medium saucepan, bring 2¼ cups avocado oil to a simmer, then stir in 3 tablespoons minced garlic. Remove from heat and add grated zest of 2 lemons.
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Strain pickling liquid from vegetables. Cover vegetables with a few tablespoons of hot garlic lemon oil and serve at once or place in a jar with all of the oil and seal and refrigerate for later.
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- Recipe by Cassidee Dabney of The Barn in Townsend, Tennessee
