Carrots with Green Pepita Sauce (Pipian Verde)

Updated at: Thu, 17 Aug 2023 08:46:59 GMT

Step 1

-Rinse and scrub the carrots and remove any tops if they have them left on still. Place them into a baking dish lined with parchment paper, then add stock, butter, sliced shallot, smashed garlic, jalapeno, tomatillos and coriander. Season with salt and pepper then cover with foil and bake at 375*F covered for 15 minutes. Uncover and bake another 15-25, or until the carrots are just barely tender and start to color. Remove the carrots and wrap them in foil to keep them warm while we make the sauce. -To a blender, add the toasted pepitas, cilantro and spinach (or carrot tops). Add all the ingredients from cooking the carrots including the liquid to the blender and blend on high for 25-45 seconds. You may need to adjust the consistency with more stock or a bit of water. -Plate the carrots by placing a large dollop of the pipian sauce on a serving vessel, then adding the carrots and dolloping more sauce. -Garnish with cilantro leaves, more pepitas and a drizzle of olive oil.

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