Recipe and Photo by Steph in Thyme. Adapted for Intervale Food Hub ingredients!
1 bunch carrots, peeled and trimmed
1 lb parsnips, peeled and cut into ½" cubes (If you don't have parsnips, then potatoes would be a great substitute for this creamy parmesan puree!)
¼ cup vegetable or chicken broth
½ tbsp unsalted butter
2 tbsp freshly grated Parmesan cheese
salt and pepper, to taste
Pre-heat oven to 425 F. Place the peeled and trimmed carrots on a rimmed baking sheet. Toss with chimichurri so the carrots are completely coated. Arrange into a single layer on the baking sheet, then position on the oven’s middle rack.
Roast the carrots for 25 minutes or until golden and can be pierced with a fork (but not soft, carrots should still have firmness to them al dente style). Don’t worry if you see that the minced chimichurri bits have turned dark during the roasting.
While the carrots are roasting, prepare the pureé: Add the parsnips or potatoes (already cut into ½″ pieces) to a large pot. Cover with cold water and bring to a boil over medium-high heat. Cook until pieces are very tender and can easily be pierced through with a fork, about 10 minutes.
Drain the parsnips and let cool for about 5 minutes. Add to a food processor or blender (you may need to work in batches) along with vegetable broth and butter. Process until very smooth, adding additional vegetable broth as needed (i.e. desire a thinner consistency). Scrape contents into a bowl and stir in the Parmesan and salt/pepper to taste. Cover and set aside until carrots are done.
Remove carrots from the oven. Spread the purée into an even layer on the bottom of a serving dish. Pick up the carrots from the baking sheet with tongs or a fork so as not to bring over excess liquid. Wipe off any dark bits of unwanted minced chimichurri. Arrange the carrots in a single layer on top of the purée.
Garnish the carrots with extra chimichurri, drizzling evenly across the carrots.