Carrot, Kale and Parsnip Hash with Red Chimichurri Recipe
Photo: Courtesy of Gayle King
Serves 6
Ingredients
1 Tbsp. refined coconut oil
1½ pounds carrots (4 to 6), peeled and shredded
1½ pounds parsnips (about 4), peeled and shredded
8 ounces lacinato kale, stems discarded and leaves thinly sliced
Kosher salt
Ground black pepper
6 poached eggs, for serving (optional)
Red Chimichurri, for serving (optional; see recipe below)
Directions
Total time: 20 minutes
In a large, deep skillet, heat coconut oil on medium-high heat. When hot, add carrots, parsnips and kale. Cook, stirring, 5 minutes, then press down with the back of a spatula and let cook undisturbed until golden on bottom, about 5 minutes more. Season with salt and pepper to taste. Divide among six plates and top each with a poached egg, if using. Serve immediately, passing Red Chimichurri around the table, if using.
Red Chimichurri
Serves 6
Ingredients
1 Tbsp. refined coconut oil
1 cup packed parsley leaves
1½ cup packed cilantro leaves
1 red bell pepper, seeded
6 garlic cloves, peeled
1 shallot, peeled
⅓ cup red wine vinegar
2 Tbsp. lemon juice (from 1 lemon)
1 Tbsp. paprika
1 Tbsp. dried oregano
1 tsp. kosher salt
1½ tsp. ground black pepper
1¼ cup extra-virgin olive oil
Directions
Total time: 15 minutes
In a food processor fitted with a metal blade, combine parsley, cilantro, bell pepper, garlic, shallot, vinegar, lemon juice, paprika, oregano, salt and ground black pepper. Pulse until finely chopped, scraping down sides of bowl periodically. Turn processor on and slowly pour in olive oil through feeder until it forms a sauce. Refrigerate, covered, up to 3 days.
Ingredients
Directions
Total time: 20 minutes
In a large, deep skillet, heat coconut oil on medium-high heat. When hot, add carrots, parsnips and kale. Cook, stirring, 5 minutes, then press down with the back of a spatula and let cook undisturbed until golden on bottom, about 5 minutes more. Season with salt and pepper to taste. Divide among six plates and top each with a poached egg, if using. Serve immediately, passing Red Chimichurri around the table, if using.
Red Chimichurri
Serves 6
Ingredients
Directions
Total time: 15 minutes
In a food processor fitted with a metal blade, combine parsley, cilantro, bell pepper, garlic, shallot, vinegar, lemon juice, paprika, oregano, salt and ground black pepper. Pulse until finely chopped, scraping down sides of bowl periodically. Turn processor on and slowly pour in olive oil through feeder until it forms a sauce. Refrigerate, covered, up to 3 days.
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