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Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips

4.5(15)

Carrots are like a quiet but secretly remarkable child who doesn't attract much attention. Most often they're simply what you throw into a soup or a braised dish to "add a little sweetness." But it's because of that inner sweetness that they're so suited to charring on a _chapa_. The sugar caramelizes and produces a delicious crust. They are tossed with nutty garlic chips, peppery arugula, and creamy goat cheese.

by Francis Mallmann·published 2009-08-06

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Servings

Serves 8

Total time

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Calories / serving

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Ingredients (9)

serves

2 tablespoons red wine vinegarred-wine-vinegar
1/2 cup plus 1 to 2 tablespoons extra virgin olive oiloil
Coarse salt and freshly ground black pepperpepper
8 medium carrots (about 1 1/4 pounds), peeledcarrot
1 tablespoon chopped fresh thymethyme
1 small bunch flat-leaf parsley, leaves onlyparsley
2 bunches arugula, trimmed, washed, and driedarugula
6 ounces Bûcheron or similar goat cheese, sliced 1/2 inch thick
Crispy Garlic Chips

Instructions (5 steps)

01To make the vinaigrette, pour the vinegar into a small bowl and whisk in 5 tablespoons of the extra virgin olive oil. Season to taste with salt and pepper. Set aside.
02Cut the carrots crosswise in half, then cut the halves into thick rough sticks. Toss in a bowl with 3 tablespoons of the olive oil, the thyme, and salt and pepper to taste.
03Heat a chapa or large cast-iron skillet over high heat. Working in batches if necessary, add the carrots in a single layer and cook, without turning, until they are charred on the bottom and almost burned, 3 to 5 minutes. Turn with a spatula and cook on the other side for 2 to 3 minutes more, adjusting the heat as necessary, until they are crunchy on the outside and tender within. Transfer to a tray. Wipe out the skillet, if using, and set aside.