Caramelized Carrots with Za’atar Mayonnaise
Pressure caramelizing the carrots gives them a silky, luxurious texture enhanced by lemony zaatar mayonnaise. Crisp, bright gremolata and candied nuts give the dish a crunch.
Appetizer/Shareable
Vegan
Salads
Gluten free
Ingredients per serving
Prepare the Carrots
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Unsalted butter 340.0 g
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Baking soda 4.0 g
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Carrots, with tops 1.7 kg
Prepare the Gremolata
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Canola oil
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Lemon zest 2.0 each
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Carrot top leaves, loosely packed 25.0 g
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Flat leaf parsley, loosely packed 25.0 g
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Black pepper, freshly cracked
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Seasoned salt
Prepare the Zaatar Mayonnaise
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Lemon juice, fresh pressed 10.0 ml
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Zaatar 1.0 g
Prepare the Candied Sunflower Seeds
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Sunflower seeds 135.0 g
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Brown sugar 75.0 g
Preparation
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Prepare the Carrots
- Trim the carrot tops so there is 1.5 cm of the greens. Reserve the leaves for the Gremolata. Peel the carrots.
- Combine the carrots, butter and baking soda and cook in a pressure cooker on high pressure for 15 minutes. Some of the carrots will be darkly caramelized, while some are still bright orange.
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Prepare the Gremolata
- Fry the carrot top leaves and parsley leaves in canola oil until translucent and crisp, about 15-25 seconds. Drain on paper towel and sprinkle with salt.
- Gently toss the fried leaves with lemon zest and set aside.
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Prepare the Zaatar Mayonnaise
- Combine all ingredients for the zaatar mayonnaise and place in a squeeze bottle. Refrigerate until ready to use.
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Prepare the Candied Sunflower Seeds
- Heat the sunflower seeds in a small non-stick pan for about 3 minutes over medium-high heat.Stir in the brown sugar, stirring constantly until seeds are coated and brown sugar has melted.
- Place on wax paper, sprinkle with salt and let cool.
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Plate the Dish
- Place the warm carrots on a plate and drizzle with zaatar mayonnaise. Top with candied seeds and gremolata. Serve.
