Prepare the Carrots

  • Unsalted butter 350 g
  • Baking soda 4 g
  • Carrots, with tops 1.7 kg

Prepare the Zaatar Mayonnaise

Prepare the Candied Sunflower Seeds

  • Sunflower seeds 45 g
  • Brown sugar 25 g
  • Seasoned salt
  1. 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.
  2. Prepare the Zaatar Mayonnaise

    • Combine all ingredients for the zaatar mayonnaise and place in a squeeze bottle. Refrigerate until ready to use.
  3. 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.
  4. Plate the Dish

    • Place the warm carrots on a plate and drizzle with zaatar mayonnaise. Top with candied seeds and gremolata. Serve.