Elemental Thinking

An inventive carrot dish from a charcuterie expert

At Elements Contemporary Cuisine, chef Justin Severino introduces diners to his passion for charcuterie with a deep selection of house-cured meats. But that doesn't mean diners should overlook Severino's fresh market fare: The Pittsburgh chef brings a new perspective to farm-to-table cooking by presenting local ingredients in innovative ways. Here, he roasts heirloom carrots and serves them chilled with an herby salsa verde. This new twist on a vegetable dish shows how chilled carrots are just as desirable as their warm counterparts–and can be a surprising addition to your next meal.

Recipe adapted from Justin Severino, Elements Contemporary Cuisine, Pittsburgh

Roasted Carrots With Salsa Verde, Almonds And Olives
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An inventive carrot recipe from a charcuterie expert.
Servings
4
appetizer servings
Ingredients
  • 1 pound carrots, peeled and trimmed
  • ¾ cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons coarsely chopped shallots
  • 1 garlic clove, minced
  • 1 anchovy fillet
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 loosely packed cups basil leaves
  • 2 loosely packed cups cilantro leaves
  • 2 loosely packed cups parsley leaves
  • ½ cup oil-cured pitted olives, halved
  • ⅓  cup coarsely chopped salted marcona almonds
Directions
  1. Preheat the oven to 350˚ and place a rack in the middle. On a small baking sheet, toss the carrots with ¼ cup of the olive oil, a pinch of salt and a pinch of pepper. Transfer to the oven and roast, turning occasionally, until the carrots are lightly browned and tender when pierced with the tip of a knife, about 30 minutes. Let cool slightly, then refrigerate until chilled, about 1 hour.
  2. In the bowl of a food processor, blend the shallots with the garlic, anchovy, lemon zest and lemon juice. Add the basil, cilantro and parsley and, with the motor running, drizzle in the remaining ½ cup olive oil until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  3. Divide the salsa verde among 4 plates (or spoon onto a serving platter). Divide the carrots among the plates. Garnish with the olives and almonds and serve.
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