Thursday, October 17, 2013

Chimichurri Carrots


Carrots are such the staple, that we almost consider them neutral.  Carrots are in the same plant class with celery, parsley, and cilantro.  I think all of them have strong flavors, in a good way.  The carrot can hold its own in so many things, even in cake.  Think about that... weird, right?  Lately I've been loving chimichurri sauce, an Argentine "salsa," if you will, made with olive oil, parsley and/or cilantro, garlic, acid (in form of vinegar or lemon, and optional chili, coriander, red bell pepper, tomato, etc....  Traditionally, it's used as a marinade for meat.  It's so good.  I figured why not toss some hot carrots with chimichurri to brighten up and compliment the carrots.  I wanted to cook the carrots very simply, cutting into rondelles and microwaving for a few minutes.  Microwaving?  Yes!  The microwave works with the water content and will not dilute the nutritional content of the vegetables.  And it's so easy and fast.  This dish is best served at room temperature and with toothpicks to share, or as a side dish with some good charred steak.

Chimichurri Carrots
Ingredients:
  • Carrots, 4-6 large, peeled and cut into rounds/rondelles
  • Olive oil, 1/4 cup extra virgin/first press
  • Parsley and/or cilantro, 1/2 bunch wash, dried, leaves only
  • Garlic,4 cloves, optional: boil first for 1 minute to remove "the burn"
  • Salt, 1 teaspoon
  • Chili flake,1/4 teaspoon, optional
  • Vinegar or lemon juice, 2 tablespoons

Directions:
  1. Prepare the chimichurri sauce first.  This way the sauce will be ready to toss on the hot carrots fresh out of the microwave to infuse as much flavor possible into the carrots and remove some of that fresh garlic heat.  In a food processor, pulse together the oil and garlic first to get the garlic as small as possible.  Add in the parsley/cilantro, salt, other seasonings if applicable, and the acid.  Pulse for a few moments until it resembles a pesto texture.
  2. Place the cut/prepared carrots into a medium micorwave safe bowl, preferably glass.  Cover tight with plastic wrap.  Microwave on high for 3-4 minutes, removing once to stir and check on done-ness.  The target should be al dente, a little crisp, yet tender.  Drain any residual water and toss in the chimichurri sauce and coat until evenly distributed.  Serves 4-6 people.  Keeps well in the fridge, covered.  Enjoy!
-Erin Swing
The Sensitive Epicure


This is part of Food Network's Fall Fest. Check out The FN Dish.  The summer produce we're focusing on here are carrots.  On twitter, we're tagging #FallFest. Here are other delicious carrot recipes to try out:  


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