Carrots 3-Ways

Creamy Carrot Alfredo

  1. In a medium saucepan, warm olive oil over medium heat. Add anchovy filets and red pepper flakes. Sizzle for 1-2 minutes, breaking up anchovy filets with a wooden spoon. Add cheese rind, carrots, and stock to the sauce pan, season to taste with salt and pepper and simmer for 10-12 minutes until carrots are tender and stock has reduced. Remove from heat and cool slightly. Remove cheese rind and discard.
  2. Place carrots and cooking liquid in a blender and add cream, then carefully blend until sauce is velvety smooth (add a little pasta cooking water if sauce is too thick). Toss sauce with hot fettuccine, sprinkle with a pinch of chile flakes and serve. You can pass grated parmesan to serve on top, but there’s so much cheesy flavor in this dish, you don’t really need it.

Roasted Carrot & Avocado Salad

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