Prepare the Carrots

  • Carrots, with tops 700 g
  • Unsalted butter 0.75 cup
  • Baking soda 0.5 tsp

Prepare the Gremolata

  • Carrot top leaves, loosely packed 0.5 cup
  • Flat leaf parsley, loosely packed 0.5 cup
  • Canola oil
  • Salt and Pepper, to taste
  • Lemon zest 0.5 each

Prepare the Zaatar Mayonnaise

Prepare the Candied Sunflower Seeds

  • Sunflower seeds 0.33 cup
  • Brown sugar 2 Tbsp
  • Salt and Pepper, to taste
  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 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.
  3. Prepare the Zaatar Mayonnaise

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

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