I don’t like parsley very much. So this week I challenged myself to put it in the marketplace, and use it! Since Parsley is bitter, I’ve paired it with it’s sweeter cousin the carrot. Both ingredients are related and balance each other really well! Caraway and cumin are also in the same family, so use those in this dish if you feel like adding another layer of flavor.
(As I’m writing this Carol King’s “Bitter with the Sweet” is playing…very appropriate for this recipe.)
What you need:
- 1 lb carrots, cut into 1 inch chunks
- 1-2 garlic cloves
- 1/2 c chopped parsley
- Juice of 1 lemon
- Oil, I’m using Sunflower
- Salt & pepper
- Optional: 1 tsp caraway seeds or cumin
Place the carrot chunks in a pot and cover with water and a pinch of salt. Bring to a boil, then simmer for about 12 minutes until carrots are tender but not soft.
Meanwhile in a food processor make a pesto with the rest of the ingredients. Durian the cooked carrots and toss with the parsley pesto.
I like to serve these alongside a plate of pierogies or a Sunday roast.