3 slices of white bread, crusts removed
8 tablespoons (1 stick) unsalted butter, plus 1 tablespoon
melted butter
Kosher salt
A small head of green garlic, intact and unpeeled (the
equivalent of 1 or 2 regular cloves garlic in size)
3 purple carrots, cleaned but not peeled
3 orange carrots, cleaned but not peeled
3 yellow carrots, cleaned but not peeled
Champagne vinegar
Neutral olive oil
Radish sprouts (optional)
Wood sorrel* (optional)
Preheat the oven to 325°F. Lay the bread on a cookie sheet, brush
with the melted butter, and toast in the oven until the bread is a
nice golden brown, 5 to 10 minutes. Remove from the oven, allow
to cool, and then blitz with some salt in a food processor. Set
aside.
Heat a grill or a cast-iron skillet over medium heat and when it’s
hot, add the green garlic. Cook until slightly caramelized on the
outside and soft on the inside, 3 to 4 minutes. Set aside.
Now get three pots* ready: you’ll need one for the purple
carrots (which will turn the butter a dark purple color), one for the
orange and yellow carrots, and one to make a brown butter sauce.
Add about 2 tablespoons of the butter to the first pot and cook it