Carrots with Aioli Dressing

4 large carrots, peeled and diagonally sliced into 1" pieces
1 egg
1 egg yolk
4 cloves garlic, minced
1 tablespoon lemon juice
1/2 cup olive oil
salt and pepper
water

1. Boil carrots in salted water until just tender.
2. Meanwhile, whisk together egg, garlic and lemon juice in a bowl.
3. Gradually whisk in olive oil about a tablespoon at a time. Season with salt and pepper.
4. Heat a skillet over low heat, drain and add the carrots.
5. Cover the carrots with the dressing and allow to heat, stirring to prevent eggs from curdling. Serve immediately.

Makes 4 servings