Roasted Sicilian-Style Jalapeño and Carrot Puree

            Makes 1¼ cups

            1½ oil-packed anchovies

            1 clove garlic, minced

            1 tablespoon extra-virgin olive oil, divided

            ¾ lb. carrots, sliced

            2½ jalapeño chiles, quartered and seeded

            Pinch salt

            2 tablespoons chopped parsley

            3 tablespoons water

1.      Combine anchovies, garlic, and ½ tablespoon oil.

2.      Toss carrots and jalapeños with remaining oil and salt.  Roast at 425° for 20 to 25 minutes.

3.      Puree roasted vegetables with anchovy sauce and parsley in mini food processor or blender with water.