Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips Recipe | James Beard Found
Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips "Carrots are like a quiet but secretly remarkable child who doesn’t attract much
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Ingredients
- 2 tablespoons red wine vinegar
- 1/2 cup plus 1 to 2 tablespoons extra virgin olive oil
- Coarse salt
- freshly ground black pepper
- 4 garlic cloves, as large as possible, peeled
- 1 cup olive oil
- 8 medium carrots (about 1 1/4 pounds), peeled
- 1 tablespoon chopped fresh thyme
- 1 small bunch flat-leaf parsley, leaves only
- 2 bunches arugula, trimmed, washed, and dried
- 8 ounces Bucheron or similar log goat cheese, sliced 1/2 inch thick
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