Vegetables Root Vegetables Carrot Carrot Steaks with Roasted Garlic Hollandaise 5.0 (1) Add your rating & review 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. By Kate Williams Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Active Time: 20 mins Total Time: 1 hrs 5 mins Yield: 4 Ingredients 4 extra-large carrots without tops (about 2 pounds), halved lengthwise 1 tablespoon grapeseed oil 1 1/4 teaspoons kosher salt, divided, plus more to taste 1/2 teaspoon black pepper, plus more to taste 1 lemon, halved crosswise and seeded 3 medium-size unpeeled garlic cloves 2 large egg yolks 1/2 cup unsalted butter (4 ounces), melted and hot 1 teaspoon water, or more as needed 1/4 cup salted roasted pistachios, chopped Directions 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. 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. Rate it Print