Market Recipe: Chimichurri Tossed Carrots

Market Recipe: Chimichurri Tossed Carrots

by Mueller Market Chef, Julia Whitehorn

Featured Ingredients: 

• 1 jar chimichurri – @simple_promise_farms
• 1 bunch carrots – @emadi_acres_farms
• 1 bulb black garlic – @munkebofarms
• 4-5 sprigs fresh mint – @simple_promise_farms

Other Ingredients:

• Juice of 1/2 lemon
• Salt and freshly ground black pepper
• 2-3 tablespoons olive oil (divided)

Directions: 

1. Trim off the tops of the carrots (optional: save for stock or compost!). Next, slice the top off the black garlic bulb and gently squeeze or scoop out 2-3 of the soft cloves. Set the garlic cloves aside.
2. Heat 2 tablespoons of olive oil in a shallow pan over medium-low heat. Allow the oil to warm up as you prepare the other ingredients.
3.  Meanwhile, slice the carrots into matchstick-sized pieces and place them in a bowl. Add 2-3 tablespoons of chimichurri sauce, a drizzle of olive oil, salt, and freshly ground pepper. Toss the carrots well to coat them evenly.
4. Transfer the seasoned carrots to the hot pan, spreading them out in a single layer (be careful not to overcrowd the pan). Add the black garlic cloves to the pan as well.
5. Increase the heat to medium-high and let the carrots cook uncovered , allowing one side to brown and caramelize. After 15 minutes, toss the carrots and continue cooking for another 5 minutes until they are tender and lightly browned on all sides.
6. While the carrots are cooking, make a quick gremolata: In a small bowl, combine the juice of half a lemon, chopped mint leaves, and 1 tablespoon of chimichurri sauce. Stir well to combine.
7.  Once the carrots are tender and browned, remove them from the pan and serve them warm. Spoon dollops of the chimichurri gremolata over the top and enjoy!