Carrots With Salsa Verde

Name: Carrots With Salsa Verde
Ingredients: Carrots with Salsa Verde; 3 large carrots, peeled and sliced on the diagonal; beet stems, chopped into half inch pieces; salsa verde (recipe follows); 1/3 cup kalamata olives, pitted; Salsa Verde; 1 undercooked hard boiled egg, or just a raw egg yolk; 1 small garlic clove; 1/2 cup parsley leaves; 1 tablespoon capers; 3 oil-packed anchovies (optional); 1/4-1/2 cups olive oil

12 ingredients

3 steps

Ingredients

Carrots with Salsa Verde
3 large carrots, peeled and sliced on the diagonal
beet stems, chopped into half inch pieces
salsa verde (recipe follows)
1/3 cup kalamata olives, pitted
Salsa Verde
1 undercooked hard boiled egg, or just a raw egg yolk
1 small garlic clove
1/2 cup parsley leaves
1 tablespoon capers
3 oil-packed anchovies (optional)
1/4-1/2 cups olive oil

Directions

1

Bring a large pot of water to a boil. Salt well. Add the carrots, and cook until easily pierced with a fork. When they are still slightly underdone, add the beet greens and cook for a minute or two longer. Drain both and toss with salsa verde.
2

Process the garlic, capers, and anchovies, if using, in a food processor. Then add all the remaining ingredients except for the olive oil, and process until well combined.
3

Scoop the mixture into a bowl and slowly drizzle in the olive oil while stirring vigorously, until you reach your desired consistency. Use more olive oil if you're going to use it as a dressing for vegetables, less if you're going to spread it on crostini or use it as a dip.