Recipe of the day - 3/26 - Carrots with Gremolata
 

Carrots with Gremolata

2 lb carrots, peeled and cut into 1/4-inch slices
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons minced garlic
2 teaspoons finely grated fresh lemon zest
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil

Steam carrots in a steamer set over boiling water, covered, until tender, 5 to 7 minutes.

While carrots are steaming, toss together parsley, garlic, zest, salt, and pepper in a large bowl to make gremolata.

Add hot carrots and oil to bowl and toss.

Makes 4 to 6 servings.


Yum? Gremolata is traditionally sprinkled over osso-bucco, but this does sound a interesting.

china did you go culinary school? If so were?