Roasted Carrots with Salsa Verde Buttermilk Dressing

Even for the most committed locavore, this time of the year visits to the farmers market start to get uninspiring. Potatoes, onions, carrots…Potatoes, onions, carrots….There’s just not much to work with. Helping us get creative with what we do have is Theo Peck, who just opened Peck’s food store in Brooklyn. Theo’s great grandfather owned  legendary Kosher restaurant Ratner’s on the Lower East Side, so he knows a thing or two about good, simple comfort food. Here’s Theo Peck’s guidance for spicing up your carrots.

Roasted Carrots with Salsa Verde Buttermilk Dressing


2 bunches carrots, cleaned and peeled
2 cups carrot juice
1 sprig thyme
1 T honey

1 jalapeño
5  tomatillos, washed and cored
½ onion, rough chopped
2 cloves garlic, unpeeled
½ bunch cilantro, cleaned and picked

Salt, to taste

Buttermilk, to taste

1. Preheat oven to 400

2. Bring to a simmer in a medium saucepan the carrot juice, thyme, and honey.

3. Skim any floaters off the top, strain and reserve the liquid.

4. In a roasting dish, place the carrots, pour in the reserve liquid, and season with salt. Then place in the oven and cook about 20 minutes, until just tender.

5. Take the jalapenos, tomatillos, onion, and garlic and place into a shallow pan with a little water. Broil until charred and remove.

6. Put all the charred vegetables in the blender with the remaining ingredients, puree and season to taste with salt and buttermilk.

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