Glazed Carrots and Crispy Carrot Chips with Salsa Verde

Trim the carrots and peel them; cut them in half, then into sticks all the same size; then trim them to create an even, rounded shape. Keep 2 1/2 ounces of the trimmed carrots to the side. Place the rest of the carrots in a pan with 2 pats of butter and 3 ladlefuls of water with a pinch of salt; cook them with the lid on for about 8-10 minutes until the water evaporates and they begin to sizzle in the butter. Baste them with a bit more water and cook them for another 3-4 minutes over medium heat until they become shiny.|Trim the yellow carrots and cut them into thin strips, with a mandoline if you have one. Place them in between two sheets of parchment paper greased with oil; place them on a baking tray and cover with another tray, then bake them at 320°F for 15 minutes until they are nice and crispy.|Blend the carrots set aside with 1/3 cup of oil, a tablespoon of lemon juice, 2 teaspoons of mustard, the anchovy fillets, and the parsley to obtain a salsa verde. Serve the glazed carrots and crispy carrot chips dressed with the salsa verde.