CHIMICHURRI BUTTER RECIPE RECIPES

MASHED POTATOES WITH CHIMICHURRI BUTTER | PARENTS

Mashed Potatoes With Chimichurri Butter | Parents image

Provided by Parents

Total Time 30 minutes

Number Of Ingredients 10

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into 2-in. pieces
½ cup whole milk
2?½ teaspoons kosher salt
1 cup loosely packed flat-leaf parsley
1 cup loosely packed cilantro
2 tablespoons olive oil
1?½ teaspoons red-wine vinegar
1 garlic clove
½ cup unsalted butter, softened
¼ teaspoon crushed red pepper (optional)

Steps:

Place potatoes in a large saucepan; add water to cover by 2 inches. Bring to a boil over medium-high; cook until potatoes are very tender, 13 to 14 minutes. Drain and return to saucepan. Add milk and salt; mash with a potato masher until smooth.
Pulse together parsley, cilantro, oil, vinegar, and garlic in a food processor until very finely chopped. Transfer mixture to a small bowl, and stir in softened butter until combined. Measure 3 Tbs. herb-butter mixture into a small bowl; stir remaining herb-butter mixture into mashed potatoes in saucepan. Transfer mashed potatoes to a serving bowl. Swirl reserved herb-butter mixture into top of mashed potatoes. If desired, sprinkle with crushed red pepper.

Nutrition Facts : Calories 269 calories, CarbohydrateContent 32 g, FatContent 15 g, ProteinContent 4 g, SodiumContent 668 mg, SugarContent 2 g

EASY CHIMICHURRI RECIPE | ALLRECIPES

Easy Chimichurri Recipe | Allrecipes image

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

Provided by mariap430

Categories Side Dish Sauces and Condiments Sauces

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 cup tightly packed chopped parsley leaves
1 cup tightly packed chopped cilantro leaves
¼ cup red wine vinegar
½ onion, coarsely chopped
5 cloves garlic
1 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon hot pepper flakes
1 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
Refrigerate until flavors have blended, about 2 hours.

Nutrition Facts : Calories 70.1 calories, CarbohydrateContent 1.5 g, FatContent 7.1 g, FiberContent 0.4 g, ProteinContent 0.3 g, SaturatedFatContent 1 g, SodiumContent 158 mg, SugarContent 0.2 g

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MASHED POTATOES WITH CHIMICHURRI BUTTER | PARENTS

From parents.com
Total Time 30 minutes
Category Food & Recipes
Calories 269 calories per serving

Pulse together parsley, cilantro, oil, vinegar, and garlic in a food processor until very finely chopped. Transfer mixture to a small bowl, and stir in softened butter until combined. Measure 3 Tbs. herb-butter mixture into a small bowl; stir remaining herb-butter mixture into mashed potatoes in saucepan. Transfer mashed potatoes to a serving bowl. Swirl reserved herb-butter mixture into top of mashed potatoes. If desired, sprinkle with crushed red pepper.

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