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Let’s Make Dinner! Roasted Root Tacos with Carrot Top Chimichurri

December 28, 2020 04:45 PM
By: Admin

Let’s Make Dinner! Roasted Root Tacos with Carrot Top Chimichurri

Presented by Mandisa Horn, Owner, Executive Chef  

Horn O' Plenty 

Bedford, PA 

 

Yield: 4 servings 

 

Roasted Root Tacos 

Yield: 5 cups of your favorite root vegetables 

 

½ red onion, ¼" slices 

¾ cup chopped carrot, 3/4" pieces 

1 ½ cups chopped sweet potato, 3/4" pieces 

½ cup chopped parsnip, 3/4" pieces 

1 cup chopped beet, 3/4" pieces  

½ cup quartered radishes 

1 Tbsp. oil 

½ Tbsp. salt  

1 ½ tsp. cumin ground and toasted 

½ Tbsp. coriander seed ground and toasted 

Pinch of onion powder 

Fresh ground black pepper, to taste 

Pinch of Spanish paprika  

8, 5" corn tortillas 

Carrot Top Chimichurri, recipe follows 

 

Preheat oven to 350°F. 

In a medium bowl, place the oil and toss the roots in batches to lightly coat, then place roots onto a sheet pan in a single layer. Bake the roots until they are tender and golden, stirring about halfway, for about 45 minutes.  

Slightly toast both sides of tortilla shells on a hot pan. Divide the roots into 8 and stuff each shell and top with the Carrot Top Chimichurri, recipe follows.   


Carrot Top Chimichurri 

1 bunch of carrot greens, washed and patted dry, about 4-5 small carrot tops 

1 ½ cups fresh parsley and cilantro, washed and patted dry  

½ cup walnuts   

2-3 garlic cloves, peeled  

1 serrano or other fresh chili pepper, sliced 

½ cup oil 

2-3 Tbsp. lime juice 

1 tsp. salt, or to taste 

Fresh ground black pepper, to taste 

 

Separate the tender leafy carrot fronds from the stem. Finely mince the tender carrot leaves and the parsley/cilantro mix. 

To toast the walnuts, heat a skillet over medium-low heat and add the walnuts. Cook stirring occasionally for about 8 minutes until fragrant. Be careful to not burn them. Allow them to cool and set aside. 

Using a mortar and pestle, add the garlic, sliced chili pepper with or without the seeds (according to your taste for heat) and add the carrot tops and parsley/cilantro mix. Pound the herbs together to bruise against the garlic and chili pepper. When the mixture looks appropriately shaggy and the juices from the garlic and pepper moisten the mass, add the walnuts and crush to a desired consistency. Stir in the oil and lime juice. Add salt and pepper to taste.   

Alternatively to a mortar and pestle, you can also use a blunt end of a rolling pin in a bowl, or use a food processer and pulse to the desired consistency. 


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