Smoked Tomato Bean Relish with Roasted Root Vegetables
 4 oz. Butterscotch Calypso Beans, cooked
 4 oz. Jackson Wonder Beans, cooked
 4 oz. Black Calypso Beans, cooked
 4 ea. Plum Tomatoes, smoked, diced
 1 lg. Yellow Tomato, smoked, diced
 1 med. Beets, diced 1/4“, blanched
 2 oz. Turnips, diced 1/4”, blanched
 2 oz. Parsnips, diced 1/4“, blanched
 2 oz. Rutabaga, diced 1/4”, blanched
 2 oz. Carrots, diced 1/4“, blanched
 2 oz. Celery Root, diced 1/4”, blanched
 1/2 med. Onion, diced
 3 Cloves of Garlic, fresh, chopped
 6 oz. Canned Imported Tomatoes, chopped
 Salt to taste
 Black Pepper to taste
 Cook beans according to package directions.
 Place a saute pan on high heat, add olive oil and saute onions. Add all
 root vegetables, saute until golden brown.
 Add garlic, smoked plum & yellow tomatoes, cooked beans and canned
 tomatoes. Cook relish until hot.
 Season with salt and pepper, keeping warm.
 Serving Suggesstions:
 Quail Medallions
 Recipe Compliments of:
 Executive Chef Glenn Zamet
 Special Events Department
 at the Art Institute of Chicago