Ingredients
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Chimichurri
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1 cup minced fresh Parsley
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2 tablespoons minced fresh Oregano
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2 Garlic
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¾ cup Olive Oil
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¼ cup Red Wine Vinegar
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Large pinch of Red Pepper Flakes
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Salt
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Vegetables
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2 tablespoons Butter
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1 tablespoon Olive Oil
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1½ pounds small, whole Carrots
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1½ pounds small Parsnips
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1 tablespoon roughly chopped Almonds
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Salt
Directions
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.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Add the carrots and parsnips, stirring gently to coat. Cook, turning often, until the vegetables are |
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4
Done
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Remove the vegetables from the pan and allow to cool slightly. Serve hot or at room temperature, |
