Chuck Eye With Carrot Top Salsa Verde Food
WASTE NOT: CARROT TOP SALSA VERDE
Carrot Top Salsa Verde makes a great accompaniment to fish, seafood, vegetables and grilled meat. It's the perfect way to use up those carrot tops for total no-waste cooking!
Provided by By: Carol | From A Chef's Kitchen
Categories Sauces Dressings and Marinades
Time 15m
Number Of Ingredients 9
Steps:
- Combine all ingredients in a food processor and process until smooth.
- Add additional olive oil as needed to achieve a smooth, saucy texture or leave slightly coarse for a more traditional style.
Nutrition Facts : ServingSize 1, Calories 547 kcal, Carbohydrate 14 g, Protein 4 g, Fat 55 g, SaturatedFat 8 g, Sodium 95 mg, Fiber 4 g, Sugar 2 g, Cholesterol 1 mg, UnsaturatedFat 46 g
ROASTED-CARROT-AND-SALSA-VERDE SANDWICHES
In this satisfying vegan sandwich, roasted carrots make an earthy companion for a vibrant salsa verde made wiht garlic, capers, jalapeño, and fresh herbs such as mint and cilantro, plus lime juice for pop.
Provided by Lauryn Tyrell
Time 20m
Number Of Ingredients 13
Steps:
- Pulse garlic, capers, jalapeño, herbs, lime juice, vinegar, sugar, oil, and 1 teaspoon salt in a blender or mini food processor until well combined. (You should have about cup.)
- Lightly toast baguettes. Spoon salsa verde generously over cut sides of bread, then pile bottoms with cucumber slices, roasted carrots and onion, and arugula. Top with top halves of bread, cut in half, and serve.
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