Ingredients

Onion

Carrots

Today carrots have come a long way from their small, wild ancestors of ancient times. Originally grown for their leaves and seeds, it was not until the early Middle Ages that the delicious, mildly sweet roots were cultivated in earnest. By then, carrots came in a variety of colors and were often used to sweeten desserts in place of more expensive sugar. The familiar orange carrot so colored by its abundance of beta carotene which our bodies convert to vitamin A probably was not cultivated until the 17th Century, when depictions of the carrot started to appear in Dutch paintings of the period.

Russet Potatoes

These oblong, brown-skinned potatoes have a high starch and low moisture content relative to other potatoes, which makes them ideal for baking, mashing and frying. In the United States, russet potatoes are primarily grown in Idaho, where the damp, moderate soil is ideal for their cultivation.

Matzo Meal

A thin, cracker like product made from plain white flour and water, matzo is traditionally eaten during the Jewish holiday of Passover, as a replacement for leavened bread. When ground, it becomes matzo meal, an easy substitute for breadcrumbs. Because of its mild flavor, it is perfect for adding texture without overpowering a dish. When used as a coating for meats or in pan fried preparations, it produces a crunchy but light as air result as a thickener or binder it retains this lightness while still adding satisfying substance.

Thyme

A woody herb in the mint family, thyme comes in over 300 different varieties. Thanks to its popularity among ancient and modern cultures and its hardiness it thrives in hot conditions but can withstand freezing temperatures thyme is grown worldwide. It is an essential component of many regional spice blends, including French Herbes de Provence and Middle Eastern zaatar.

Chives

Chives belong to the allium family, a robust genus of plants including onions, garlic, leeks and scallions that feature in nearly every cuisine around the world. Like onions, chives are bulb plants; however, chives are cultivated for their stalks the slender, cylindrical, hollow leaves that sprout from the bulbs which have a delicious, mildly oniony flavor. These stalks make an excellent garnish for vegetables, salads, meats, soups or even eggs.