YOUNG CARROTS WITH SPRING ONIONS, SUMAC, AND ANCHOVIES

Young Carrots With Spring Onions, Sumac, and Anchovies image

Provided by Ned Baldwin

Yield Serves 4

Number Of Ingredients 11

1 pound young carrots, scrubbed
2 spring onions, split lengthwise in half (discard any dry or discolored tops)
1 teaspoon kosher salt, plus a few pinches for the herb sauce
3 teaspoons olive oil, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 garlic clove, grated or minced
Juice of ½ lemon, plus a squeeze
8 anchovy fillets
1 cup croutons
2 teaspoons ground sumac

Steps:

Make the covered-pot carrots and spring onions
Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
Make the herb sauce
Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
Put it all together
Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.