Posted by: marthabernie | July 2, 2016

GRILLED CARROTS WITH CARROT TOP SALSA VERDE

I am always looking for interesting, new ways to prepare veggies.  This recipe caught my attention because of the use of the carrot tops, and I often grill on my stove top with my favorite grill pan.

GRILLED CARROTS WITH CARROT TOP SALSA VERDE

You need 1-3/4 pounds thin carrots, peeled, plus 3 tablespoons chopped carrot greens.  Also 6 tablespoons of extra virgin olive oil, 2 tablespoons each of chopped fresh parsley and basil, one clove garlic, chopped; one teaspoon lemon zest, plus one teaspoon lemon juice; and one teaspoon red wine vinegar.

Preheat grill to high.  Brush carrots with one tablespoons oil.  Grill, turning until tender, 10 to 15 minutes; season.  In food processor, coarsely puree remaining ingredients, season.  Drizzle over carrots.  Serves 4 to 6.

 


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