Carrots With Salsa Verde

• Carrots with Salsa Verde
• 3 large carrots, peeled and sliced on the diagonal
• beet stems, chopped into half inch pieces
• salsa verde (recipe follows)
• 1/3 cup kalamata olives, pitted
• Salsa Verde
• 1 undercooked hard boiled egg, or just a raw egg yolk
• 1 small garlic clove
• 1/2 cup parsley leaves
• 1 tablespoon capers
• 3 oil-packed anchovies (optional)
• 1/4-1/2 cups olive oil

1. Bring a large pot of water to a boil. Salt well. Add the carrots, and cook until easily pierced with a fork. When they are still slightly underdone, add the beet greens and cook for a minute or two longer. Drain both and toss with salsa verde.
2. Process the garlic, capers, and anchovies, if using, in a food processor. Then add all the remaining ingredients except for the olive oil, and process until well combined.
3. Scoop the mixture into a bowl and slowly drizzle in the olive oil while stirring vigorously, until you reach your desired consistency. Use more olive oil if you're going to use it as a dressing for vegetables, less if you're going to spread it on crostini or use it as a dip.

carrots, carrots, beet stems, salsa verde, kalamata olives, salsa, egg, garlic, parsley, capers, anchovies, olive oil

Taken from food52.com/recipes/15033-carrots-with-salsa-verde (may not work)