Savory Carrot Cakes and Carrot Top Salsa Verde - The Local Palate

Ingredients

• 4 cups freshly grated carrots blanched
• 2 eggs
• 1 tablespoon whole-grain mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon cracked pepper
• 1 tablespoon chopped parsley
• Juice of 2 lemons
• 2 cups panko breadcrumbs divided
• 1 tablespoon scallion thinly sliced
• 2 cups canola oil
• ¼ cup heavy cream
• 1 cup whole buttermilk
• 1 tablespoon xanthan gum
• 4 cloves garlic finely chopped
• 1 teaspoon chili flakes finely chopped
• ½ cup tightly packed chopped carrot tops
• 4 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fish sauce
• Pinch salt and freshly cracked pepper