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Green Eggs and Carrots

  • Difficulty Moderate
  • Time 45 minutes
GREEN EGGS AND CARROTS // SPICEOLOGY

Ingredients:

For the carrots

For the Green Goddess

  • 1 cup carrot picked tops 
  • 1 cup scallion tops
  • 2 egg yolks
  • 2 tablespoons Dijon 
  • 1/2 tablespoon Fish Sauce
  • juice of half a lemon
  • 5 cloves garlic
  • 1 1/2 cups canola oil
  • Flake Sea Salt, to taste

Instructions:

For the roasted carrots

  1. Set a sheet pan in the oven at 500°F for at least ten minutes.
  2. Toss carrots with all ingredients in a bowl.
  3. Drop onto sheet pan in oven and cook until blistered with deliciousness (about ten minutes). 

For the Green Goddess 

  1. Chop carrot and scallion top fine.
  2. Blend greens with fish sauce, Dijon, and garlic cloves till chop fine. 
  3. Toss in egg yolks then blend while slowly drizzling in canola oil. 
  4. Add lemon juice and salt to taste.

For the cured egg yolk

Plating

Place finished carrots on your plate and drizzle the green goddess dressing over the top of your carrots. If you’ve done the Cured Yolk recipe, take your microplane grater and garnish carrots with the yolk. Enjoy!

Used in this Recipe

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