Chef Kate Williams’ beautifully layered carrot steaks at Lady of the House in Detroit are a mainstay on her menu. Here, she’s shared an at-home riff using large horse carrots, balancing their natural sweetness with plenty of salt and lemon. The silky hollandaise drizzle comes together easily using a blender, which virtually guarantees an effortless sauce.

Kate Williams
September 2020

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Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero

Recipe Summary

active:
20 mins
total:
1 hr 5 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Toss together carrots, oil, 3/4 teaspoon salt, and pepper on a baking sheet lined with parchment paper. Roast in preheated oven 20 minutes. Flip carrots; add lemon halves, cut sides up, and garlic to pan. Roast at 425°F until carrots are fork-tender and browned in spots and garlic is soft, 15 to 25 minutes. Let cool 10 minutes.

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  • Squeeze baked lemon halves into a small bowl to yield 1 tablespoon juice, and set juice aside; discard lemon halves. Remove and discard garlic skins; smash garlic cloves into a paste using flat side of a chef’s knife. Combine lemon juice, garlic paste, egg yolks, and remaining 1/2 teaspoon salt in a blender. With blender running, gradually drizzle in hot melted butter until mixture is thickened, about 1 minute and 30 seconds. Add additional salt and pepper to taste; process about 5 seconds, adding up to 4 teaspoons water, 1 teaspoon at a time, if needed to achieve a pourable consistency.

  • To serve, divide carrots evenly among 4 plates; drizzle with hollandaise sauce, and sprinkle with pistachios.

Suggested Pairing

Full-bodied, toasty California Chardonnay.

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