Carrot Steaks w/ Roasted Garlic & Lemon Hollandaise Sauce and Toasted Pistachio Garnish

Thanks to Chef Kate Williams of the Lady of the House Restaurant in Detroit for this ‘home cook’ version of one of her most popular dishes. Chef Williams celebrates the "strength, perseverance, generosity and care symbolic of every person who prepares food for others." One bite of her dish, and it was with love and gratitude I remembered how much I enjoy(ed) eating out. 

My Paleo Marin Rating: 5 Persimmons*

Ingredients:

For the Carrot Steaks:

4 extra-large carrots (about 10" long), tops cut off, cut in half lengthwise

1 tablespoon grapeseed oil, or olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 lemon, halved crosswise and seeds removed 

3 medium cloves garlic, unpeeled

For the Hollandaise:

1/2 cup unsalted butter, melted and just slightly cooled

2 large egg yolks

1 - 4 teaspoons water, if required

1 teaspoon kosher salt

For the Garnish:

1/4 cup salted roasted pistachios, chopped

Directions:

For the Carrot Steaks:

Preheat oven to 425.

1. Place the carrots on a baking sheet covered with parchment paper. Mix together the oil, salt and ground pepper in a bowl. Add to the carrots and toss to coat. Lay out the carrots cut side down, slightly apart. Roast for 20 minutes.

2. Turn the carrots over. Add the lemon and garlic cloves to the roasting pan. Roast for another 20 - 25 minutes until the carrots are cooked through. Remove the tray from the oven.

For the Hollandaise:

3. Peel the garlic cloves and place in a bowl. Add 1 teaspoon of lemon juice from the roasted lemons (discard the lemon peels). Put in a blender.

4. Blend on medium low speed. Slowly drizzle in the melted butter (slightly cooled so it doesn't curdle the eggs) and the egg yolks. Blend for about 1 minute 30 seconds. Add additional teaspoons of water as required for a pourable sauce (not more than 4 teaspoons, 1 at a time - I didn't need to add any). Taste for salt and pepper; blend for 5 more seconds.

To Serve:

5. Place carrots on a plate, add the hollandaise sauce and sprinkle with pistachio seeds. 

#paleo #carrots #garlic #hollandaise #pistachios #healthyeats #vegetarian #foodandwine

Recipe adapted from Food and Wine article here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.