Charred Squash, Parsnips and Green Beans with Hazelnut Picada

Dark chocolate adds a welcome depth of flavor to a hazelnut picada in this rich, mixed vegetable side dish. A Catalan-style pesto, picada is an intense sauce made in a variety of different ways with herbs, nuts, garlic and even the unexpected addition of elements such as chocolate or saffron.  Picada is frequently stirred into soups or stews before serving for last minute flavor but it’s also a versatile addition to hearty charred or roasted vegetables.

1/2 cup olive oil

2 cloves garlic, cut in half

1 delicata squash, seeds removed and cut into long strips

2 parsnips, peeled and cut into sticks

1/2 pound green beans

Salt

1/2 cup toasted hazelnuts, finely chopped

1 cup parsley, minced

1 tablespoon finely grated dark chocolate

1 tablespoon red wine vinegar

Freshly cracked black pepper

Heat a wide skillet over medium low heat. Add the olive oil and garlic. Cook until the garlic is softened and browned, about 10 minutes.  Pour the olive oil and garlic into a medium heat-proof mixing bowl and set aside to cool.

Place the skillet back over medium heat. Add enough of the garlic oil to lightly coat the bottom. Once hot, add the squash, parsnips and green beans to the skillet in batches, along with a sprinkle of salt. Sear the vegetables until they are starting to blister and tender, about 8 minutes per batch, tossing occasionally.

Meanwhile, remove the browned garlic cloves from the oil and finely chop. Add the garlic back into the olive oil. Add the hazelnuts, parsley, chocolate and red wine vinegar to the garlic oil and stir to combine.

Once all the vegetables are charred, remove the pan from the heat. Place all the vegetables back in the skillet and season with pepper. Drizzle with the picada to serve.