My minced carrots and parsley are such a classic lateral dishand for a good reason. The stove transforms them, strengthening their flavor, caramelizing sugars and extremely striving for very little effort.

I grew up with this dish. My mother (who’s from the UK) at least made a minced carrot and parsies every week, and I’m so glad he did. Wetland will forever be my favorite way to make better vegetables. It happens with us Favorite fried carrots recipeAnd it happens with this recipe that adds parsley to the party.

If you are unfamiliar with sanctions, they are between carrots and potatoes (such a carrots like potatoes. I love them. We also use them to make them Milk Parsnip pureewhich I think competitors mashed potatoes any day.

The main components

• Carrots. Use any variety of carrots for this recipe. Orange carrots are the most popular but yellow, purple or more interesting varieties are great. Grate your carrot clean, then skip them peeling (being useful during the busy night when time is limited) or peel them.
• PARSNIPS: Often sold near other root vegetables, parsley is like white carrots. Look for firm, smooth and evenly colored parsley without soft spots. Like the carrots, you can clean them clean, then jump peeling or peel them.
• Oil, salt and pepper. I love avocado oil or olive oil. Then I just cast the carrot and silly with salt and pepper. Can you exchange for my favorite Spicy saltOr use a mixture of herbs like Herbes de Provence.
• Fresh mint. When I have it I like to throw hot fried vegetables with chopped fresh mint. Other herbs are also beautiful. You can even make a herb butter as I do for my Butterfly minced carrotsA number