Chris is a big advocate of using every edible part of a fruit or vegetable, including the tender leafy tops of young carrots. These frilly greens make a surprising substitute for chopped parsley in chimichurri, the Argentine sauce often drizzled on grilled beef. In this dish, the chimichurri enlivens roasted baby carrots. Use any leftover sauce on a steak the following day.
Ingredients
- 24 baby carrots with greens attached, about 1 pound after removing greens
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ¼ teaspoon cumin seeds or ground cumin
- ¼ cup plain whole-milk Greek yogurt
- 1/3 cup raw green pumpkin seeds (pepitas)
- 1 teaspoon extra virgin olive oil
- Pinch of Spanish smoked paprika (pimentón de la Vera)
- ¼ cup white wine vinegar or verjus
- 1 small shallot, finely minced
- 1/3 cup finely chopped carrot greens
- ¼ cup olive oil (not extra virgin)
Preparation
Wine: Trefethen Vineyards Chardonnay
Position a rack in the upper third of the oven and preheat the oven to 425°F.
Remove the carrot greens. Trim the greens, discarding the stems and keeping only the frilly leaves. Wash and dry the leaves well, then chop finely. Set aside 1/3 cup chopped leaves for the chimichurri.
Scrub the carrots under running water, then “polish” them with a rough dish towel to remove any clinging bits of soil, paying special attention to the area where the greens were attached. Place them on a heavy baking sheet, drizzle with just enough extra-virgin olive oil to coat them lightly, and season with salt and pepper. Roast the carrots, shaking and rotating the pan halfway through to ensure even cooking, until the carrots are lightly caramelized and tender when pierced, about 20 minutes. Remove from the oven. Leave the oven on.
If using cumin seeds, toast in a dry small skillet over medium heat until darkened and fragrant. Let cool, then, with a mortar and pestle, pound until finely ground. Put the yogurt into a small bowl and whisk in the cumin, a pinch of salt, and a few grinds of pepper.
Prepare the spiced pumpkin seeds: Spread the pumpkin seeds in a pie pan and toast in the oven until lightly colored, about 5 minutes. Transfer them to a bowl and, while they are hot, add the olive oil and toss to coat well. Add the paprika, salt to taste, and a grind or two of pepper and toss again. Let cool.
Prepare the chimichurri: In a small bowl, combine the vinegar and shallot. Add a pinch of salt and a few grinds of pepper and let stand for at least 10 minutes to soften the shallots. Add the carrot greens and olive oil, season with salt and pepper, and whisk well.
At serving time, spoon the yogurt onto serving platter and spread thinly with the back of a soupspoon. Arrange the warm carrots on top in an artful mound, then put small dollops of chimichurri on the carrots, using as much as you like. Scatter the pumpkin seeds all over and serve immediately.
About this recipe
Chef ’s Tip: If you can’t find baby carrots, you can trim larger ones down, selecting those with the most tender, freshest greens. Larger carrots will need peeling. If your carrots don’t have greens attached, replace with chopped fresh flat-leaf parsley, cilantro, or both.
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