adapted from Francis Mallmann's Seven Fires: Grilling the Argentine Way
The original recipe called for the carrots to be served on top of arugula - awesome I'm sure, I just didn't have any. It also involved fried goat cheese slices. Holy crap. Again, didn't have any.
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
sea salt and pepper
8 medium carrots, peeled
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme, or dried
coarse sea salt and pepper
leaves from 1/2 bunch parsley
4 - 6 garlic cloves, thinly sliced
1/4 cup olive oil
1. To make the dressing, whisk 4 tablespoons of the olive oil into the vinegar. Season with salt and pepper and set aside.
2. Cut the carrots in have widthwise, then into sticks. Cutting them into quarters lengthwise did the trick for the most part, although if the larger half of the carrot is kinda thick, then 6ths is good. Toss in a bowl with 3 tablespoons olive oil, thyme, and coarse sea salt and pepper to taste.
3. Heat a large cast iron pan over high heat. Add carrots in a single layer and cook for about 3-5 minutes, until blackened. Flip and cook for about 2-3 minutes more, lowering the heat a tid if the pan is getting too, too hot. Do this in batches if necessary - I did two. The carrots should be tender on the inside and crispy on the outside.
4. Adjust the heat on the burner to medium high and carefully wipe out the cast iron pan. Heat the oil and add the garlic (test one slice to make sure the oil is hot enough). Cook until the garlic just begins to turn brown - several seconds, tops. Scoop out with a slotted spoon and drain on a paper towel. Don't let the garlic get too brown, it'll keep cooking after you've scooped it out. They burn really easily and then are gross.
5. Toss the carrots with the parsley and dressing to taste. Top with garlic chips.
Try not to eat all of them in one sitting, by yourself. I almost did.