Verduras Al Rescoldo

By: F. Mallman / Excellent patagonian recipe / veggetables cooked on coal embers.

• Ready In: 2 hrs 45 mins
• Serves: 12-16
• Yields: 16 Side dishes

Ingredients

• 2  large  butternut squash
• 6  large onions
• 6  large carrots
• 6  large potatoes
• 6  large beets
• 6  large sweet potatoes
• 150  g parmesan cheese, slivers
• 200  ml red wine vinegar
• 50  ml olive oil (for cooking)
• 150  ml extra virgin olive oil
• 100  g fresh parsley, & coarsely chopped
•  salt
•  pepper

Directions

1. Make a large wood/coal fire.
2. Spread embers evenly.
3. Place all the veggies over the embers and cover with a light coat of embers.
4. Cook for 25 - 40 mins until evenly cooked, watch out for over-burning.
5. In the meantime, mix Extra Virgin Olive oil with the parsley and set aside.
6. 5 - 10 mins before vegetables are done, set a heavy skillet over the embers, add olive oil and melt/brown parmesan cheese slivers.
7. Once the vegetables are cooked, lift from the fire and place on a large pan. Carefully cut each vegetable in half, and spoon out the flesh on to a large serving tray. Make sure each potato half is drizzled with red wine vineggar as soon as you cut it in half, for flavor.
8. Discard all the burned peelings (you might enjoy munching on the not so burnt pieces like I do).
9. Add the melted parmesan and Olive Oil & Parsley dressing on top.
10. Enjoy as a delicious side dish for a traditional Asado.