until it’s a nice chestnut brown*, then add ½ cup water along with
a big pinch of salt. Add the purple carrots, cover the pan, and
lower the heat. Simmer gently until a cake tester (or a thin knife)
goes through easily, 10 to 12 minutes. Repeat with 2 tablespoons
of the butter, ½ cup water, a pinch of salt, and the orange and
yellow carrots in a second pot.
While the carrots are cooking, make the dressing. Peel away the
outer skin of the green garlic and chop the pulp into a paste (the
pulp should be very soft so this is an easy task). Add the garlic
paste to a small bowl with a splash of champagne vinegar and a
pinch of salt and stir. Add ½ cup olive oil and whisk. Taste, adjust
the seasoning, and set aside.
Once the carrots have finished cooking, remove them from the
pans but save the yellow-orange carrot liquid. In a clean pot, heat
2 tablespoons of the butter on medium heat and let it cook to a
dark brown color. Add ½ cup of the yellow-orange carrot liquid
and a pinch of salt. Whisk it over medium heat and add a splash of
champagne vinegar, along with the final 2 tablespoons of butter.
Continue to whisk and taste: if it’s too acidic, add more butter. If
it’s too buttery, add some water.
To plate, carefully toss the carrots with some of the green garlic
dressing. Lift the carrots onto plates, distributing the purple and
orange and yellow equally. Spoon the brown butter sauce on top
and sprinkle with the reserved bread crumbs. If you’re using the
radish sprouts and wood sorrel, place them on top and spoon on
more of the green garlic dressing; serve immediately.