1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup butter
2 egg yolks
4 drops red food color
2 drops green food color
1 black and 1 white onion, diced
1 tart cherry tomato
1 tablespoon dried rosemary
salt and pepper to taste
In a medium saucepan over medium heat, combine the butter, brown sugar and yolks. Cook mixture until it bubbles, then remove from heat.
Pour the vegetable egg/yolk mixture back into the saucepan and whisk in the egg and pea mixture until well blended. Reduce heat and simmer, stirring regularly, for 1 hour.
Serve cold. Slicing zucchini or green bell peppers adds too much sweetness, while those frequently boiled gemini add mild bitterness.