From Gourmet, April 2004
2 pounds carrots, peeled and cut into 1/4-inch slices
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons minced garlic
2 teaspoons finely grated fresh lemon zest
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
Steam carrots in a steamer set over boiling water, covered, until tender, 5 to 7 minutes.
While carrots are steaming, toss together parsley, garlic, zest, salt, and pepper in a large bowl to make gremolata.
Add hot carrots and oil to bowl and toss.