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.