The sweet earthiness of the carrots pairs perfectly with the briny flavor of the olives and the vibrant gremolata of garlic, lemon zest, and parsley.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To prep the lemon zest for the gremolata, peel it off in long strips with a vegetable peeler, cut away any of the white pith, and chop the zest finely.
This was delicious. The recipe was most excellent as written. I will eat carrots raw but cooked carrots have never been a favorite of mine. Until this dish. It's that good.
I absolutely loved this dish. Made it just the way it's written but had to use kalamata olives, I could not find oil-cured ones.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?