Grilled Baby Carrots With Carrot-Top Cilantro Chimichurri Recipe
Photo: Thinkstock
Serves 4 to 6
Chimichurri
Set a medium pot filled halfway with water over medium heat. Bring to a rolling boil. Peel the carrots and cook in boiling water for 3-4 minutes, or until slightly pliable. Carefully remove from water, cool and dry completely.
Preheat a grill pan over high heat. Toss the carrots in olive oil and sea salt, until they are evenly coated. Arrange in a single layer on pan and cook for 2 minutes per side, or until visible grill marks form.
For chimichurri, place the carrot tops and cilantro in the bowl of a food processor. Pulse until volume is decreased by 2/3. Add the garlic, red wine vinegar, sea salt, red chili flakes and olive oil and process until smooth.
To serve, arrange grilled carrots on a serving platter. Top with a few spoonfuls of the chimichurri. Serve either warm or as a chilled dish.
Olivia Roszkowski is an instructor at the Natural Gourmet Institute
.
Ingredients
- 1 bunch rainbow baby carrots, tops reserved
- 2 Tbsp. olive oil
- ½ tsp. sea salt
Chimichurri
- 1 bunch reserved carrot tops
- 1 bunch cilantro, stems included
- 3 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ tsp. sea salt
- ¼ tsp. red chili flakes
- ¾ cup olive oil
Directions
Set a medium pot filled halfway with water over medium heat. Bring to a rolling boil. Peel the carrots and cook in boiling water for 3-4 minutes, or until slightly pliable. Carefully remove from water, cool and dry completely.
Preheat a grill pan over high heat. Toss the carrots in olive oil and sea salt, until they are evenly coated. Arrange in a single layer on pan and cook for 2 minutes per side, or until visible grill marks form.
For chimichurri, place the carrot tops and cilantro in the bowl of a food processor. Pulse until volume is decreased by 2/3. Add the garlic, red wine vinegar, sea salt, red chili flakes and olive oil and process until smooth.
To serve, arrange grilled carrots on a serving platter. Top with a few spoonfuls of the chimichurri. Serve either warm or as a chilled dish.
Olivia Roszkowski is an instructor at the Natural Gourmet Institute
.