I have been absolutely crazed of late with moving my mom, visiting my son in college, and attempting to get my house in order as we enter my favorite season, Autumn! But I still have found time for putting together a few interesting meals, even though it feels weird only having three of us at home. I’m still making too much, so I will have to find ways to get the right balance, but having leftovers is not terrible! I use burrata and mozzarella a lot. With peaches, with tomatoes, with just about anything. Carrots offer a nice change from the usual for everyone!
Ingredients
1 ½ lb. carrots, cut into batons
Olive oil
Sea salt
2 balls of burrata, torn apart by hand
Lemon zest
Salsa Verde
½ cup chopped basil
½ cup chopped parsley
3 anchovies, drained and chopped
1 small shallot, chopped finely
1 lemon, juiced
2 tablespoons capers
2 cloves garlic, minced
90mls olive oil
Sea salt and fresh ground black pepper to taste
1. Pre-heat oven to 450 F. Toss the carrots in a bowl with 3 tbsps. olive oil and a pinch of sea salt. Lay flat on a baking tray and roast for 45 minutes. Check half-way to ensure they are not burning and to turn them over.
2. Meanwhile make the salsa. Finely chop parsley, basil, shallot, anchovies, lemon juice, capers and garlic. Add the olive oil and stir until all the components come together. Add fresh ground black pepper and salt to taste.
3. When the carrots are softened and starting to brown, remove from the oven and allow to cool for a few minutes before adding them to a large serving plate with torn pieces of burrata, dollops of salsa verde, and freshly ground black pepper.
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