Carrot Top Salsa Verde with Roasted Root Vegetables

Name: Carrot Top Salsa Verde with Roasted Root Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 5 fillets anchovy fillets; 6 servings Freshly ground black pepper; 3 Tbsps capers, drained; 710 milliliters bunch carrot tops (about coarsely chopped), washed well and chopped; 1 bunch carrots, peeled or scrubbed and halved lengthwise; 1 Tbsp fresh rosemary; 2 teaspoons fresh thyme; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp fresh lemon juice, plus more to taste; 158 milliliters extra-virgin olive oil; 2 Tbsps olive oil; 1 Tbsp fresh oregano or other tender herbs, such as chives, fennel fronds, or marjoram; 454 grams parsnips or turnips, cut into long wedges; 0 teaspoons red chile flakes; 2 cloves whole cloves garlic, peeled; 454 grams fingerling or small Yukon gold potatoes, halved

Carrot Top Salsa Verde with Roasted Root Vegetables might be just the hor d'oeuvre you are searching for. This gluten free, dairy free, whole 30, and pescatarian recipe serves 6. One serving contains 479 calories, 10g of protein, and 30g of fat. Head to the store and pick up olive oil, thyme, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

To make the salsa verde, place the anchovies, capers, and garlic in a food processor and pulse until finely chopped.

Ingredients you will need

Salsa Verde

Anchovies

Capers

Garlic

Equipment you will use

Food Processor

Add the carrot tops, rosemary, oregano, thyme, red chile flakes, and lemon juice and process until finely chopped. With the processor running, gradually pour in the olive oil through the feed tube and puree until very smooth. Season to taste with pepper and more lemon juice, if you like. (The sauce can be stored in the refrigerator, tightly covered, for 2 days before serving.)

Ingredients you will need

Red Pepper Flakes

Carrot Leaves

Lemon Juice

Olive Oil

Rosemary

Oregano

Pepper

Sauce

Thyme

To make the roasted vegetables, preheat the oven to 40

Ingredients you will need

Vegetable

Equipment you will use

Oven

Place the potatoes, carrots, and parsnips in a large bowl with the olive oil and salt and pepper to taste. Toss to coat, then spread the vegetables out in a single layer on two rimmed baking sheets with the potatoes cut side down. Roast until the vegetables are tender and golden, 30 to 40 minutes, flipping the potatoes and stirring the other vegetables halfway through and removing vegetables as they are done.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Parsnip

Potato

Carrot

Spread

Equipment you will use

Baking Sheet

Bowl

Serve the vegetables warm, drizzled with some of the salsa verde.

Ingredients you will need

Salsa Verde

Vegetable

Equipment

Ingredients

Servings:

5fillets

anchovy fillets 6servings

Freshly ground black pepper 3Tbsps

capers, drained 710milliliters

bunch carrot tops (about coarsely chopped), washed well and chopped 1bunch

carrots, peeled or scrubbed and halved lengthwise 1Tbsp

fresh rosemary 2teaspoons

fresh thyme 6servings

Kosher salt and freshly ground black pepper 1Tbsp

fresh lemon juice, plus more to taste 158milliliters

extra-virgin olive oil 2Tbsps

olive oil 1Tbsp

fresh oregano or other tender herbs, such as chives, fennel fronds, or marjoram 454grams

parsnips or turnips, cut into long wedges 0teaspoons

red chile flakes 2cloves

whole cloves garlic, peeled 454grams

fingerling or small Yukon gold potatoes, halved

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.