Carrots!!!!!

I don't usually rave about carrots. They are orange and woody and need lots of "additions" to make them delicious. My go-to prep is usually roasting with some olive oil, salt and pepper. Basic standard "at least I have a vegetable on my plate" side dish. Once in a while I steam then saute in a bit of butter and parsley. Or if I get a bit wild, I might just add some orange marmalade too.

When dining with a dear friend, that I don't see often enough, we decided to each get a salad and split a small pizza. I, of course, ordered the arugula salad. (Still a moratorium on Romain) and she decided to try the carrot salad. I was assuming it would be something like a "slaw" I was so wrong. She took a bit and cried just a little bit. It is not often that food is so good it makes one cry. She offered me a taste and a tear rolled down my cheek as well. So I will now share with you the link to the recipe and the video on how to make these emotional root vegetables.

Shout out to Coda di Volpe for creating this dish and for sharing it on WGN! Thank you so much!

Roasted baby carrots with caper salsa verde, pecorino cream and toasted pumpkin seeds

Carrots:

2 bunches baby carrots (multi-color)

1 pound, parsnips

¼ cup toasted pumpkin seeds

1 tbs. kosher salt

1 tbs. extra virgin olive oil

Instructions:

1. Preheat your oven to 450 degrees.

2. Soak and rinse the carrots well. Peel and largely dice the parsnips. Then, toss in olive oil and salt.

3. Transfer the seasoned carrots and parsnips to a foil or parchment paper lined sheet pan and roast for 20-25 minutes, stirring occasionally.

Pecorino Cream:

1 cup heavy cream

10 oz. (1 ¼ cup) grated pecorino

Instructions:

1. Gently warm the cream and bring to a light simmer in a small sauce pot.

2. Add in pecorino and blend smooth with a small hand-held stick blender. Set aside.

Caper Salsa Verde:

¼ cup capers, soaked and roughly chopped

1 tsp. minced garlic

2 tsp. minced shallot

1 tbsp. chopped parsley

1 tbsp. minced chives

1 tbsp. chopped tarragon

1 lemon for zest

¼ cup extra virgin olive

Instructions:

1. Add all ingredients together then serve.

For the video please click on this Link

WGN: Lunchbreak