Carrots with Aioli Dressing
On March 09, 2006 in Unsorted
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
- Boil carrots in salted water until just tender.
- Meanwhile, whisk together egg, garlic and lemon juice in a bowl.
- Gradually whisk in olive oil about a tablespoon at a time. Season with salt and pepper.
- Heat a skillet over low heat, drain and add the carrots.
- Cover the carrots with the dressing and allow to heat, stirring to prevent eggs from curdling. Serve immediately.
Makes 4 servings