Carrots & Parsnips with Chimichurri may steal your heart. Eating in Argentina means falling in love with chimichurri, a wonderfully ubiquitous condiment found on every table. Smaller, whole carrots such as the Icicle variety in a variety of colors are beautiful in this dish, but if you can’t find whole carrots that will fit in your pan, trim larger carrots.
- Yield: 4 Servings
- 1 cup minced fresh parsley
- 2 tablespoons minced fresh oregano
- 2 garlic cloves, minced
- ¾ cup olive oil
- ¼ cup red wine vinegar
- Large pinch of red pepper flakes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1½ pounds small, whole carrots, trimmed
- 1½ pounds small parsnips, trimmed
- 1 tablespoon roughly chopped almonds
- To make the chimichurri, combine the parsley, oregano, garlic, oil, vinegar, and red pepper flakes in a large bowl. Let rest for at least 30 minutes. Season with salt to taste. This recipe will make 2 cups of chimichurri; leftovers will keep in the fridge for up to 5 days.
- In the meantime, for the vegetables, melt the butter in a 10- or 12-inch cast-iron skillet over medium heat. Add the oil and heat for 30 seconds.
- Add the carrots and parsnips, stirring gently to coat. Cook, turning often, until the vegetables are softened and browned, about 6 minutes. Toss in the almonds and salt to taste and stir to coat.
- Remove the vegetables from the pan and allow to cool slightly. Serve hot or at room temperature, with ½ cup of chimichurri spooned over.