Carrots with Fried Shallot Gremolata

1. 1

   In a medium saucepan, cover the carrots with water, add a pinch of salt and bring to a boil.

2. 2

   Cook over high heat until tender, about 10 minutes.

3. 3

   Drain the carrots and return them to the saucepan.

4. 4

   Toss the carrots with the olive oil and half of the lemon zest.

5. 5

   Season them with salt and pepper.

6. 6

   Meanwhile, in a small saucepan, heat the vegetable oil to 300.

7. 7

   In a small bowl, toss the shallots with the rice flour, separating them into rings.

8. 8

   Transfer the shallots to a strainer and tap off the excess flour.

9. 9

   Add the shallots to the hot oil and fry just until golden and crisp, about 2 minutes.

10. 10

    Using a slotted spoon, transfer the shallots to paper towels to drain.

11. 11

    In a bowl, toss the fried shallots with the parsley and the remaining lemon zest.

12. 12

    Transfer the carrots to plates and garnish with the gremolata.

13. 13

    Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.