Caramelized Carrots with Za’atar Mayonnaise

Name: Caramelized Carrots with Za’atar Mayonnaise
Yield: 10
Ingredients: 3.75lbs Carrots, with tops; 12.0oz Unsalted butter; 1.0tsp Baking Soda; 1.0cup Carrot top leaves, loosely packed; 1.0cup Flat leaf parsley, loosely packed; 0.0as needed Canola oil; 2.0each Lemon zest; 0.0as needed Black pepper, freshly ground; 0.0as needed Seasoned salt; 2.0tsp Za'atar; 2.0tsp Lemon juice, fresh; 1.0cup Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack; 1.0cup Sunflower seeds; 6.0Tbsp Brown sugar

Caramelized Carrots with Za’atar Mayonnaise – - Recipe

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.

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Prepare the Carrots

Carrots, with tops 3.75 lbs
Unsalted butter 12.0 oz
Baking Soda 1.0 tsp

Prepare the Gremolata

Carrot top leaves, loosely packed 1.0 cup
Flat leaf parsley, loosely packed 1.0 cup
Canola oil
Lemon zest 2.0 each
Black pepper, freshly ground
Seasoned salt

Prepare the Zaatar Mayonnaise

Za'atar 2.0 tsp
Lemon juice, fresh 2.0 tsp
Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack 1.0 cup
Hellmann's® Heavy Duty Vegan Mayonnaise 1 gal 4 pack
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Prepare the Candied Sunflower Seeds

Sunflower seeds 1.0 cup
Brown sugar 6.0 Tbsp

Vegetables

Spring

Summer

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Winter

Vegan

Vegetarian

Plant Forward

Gluten free

Delivery / Takeaway

Hellmann’s® / Best Foods®

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Limited Service Restaurants

Senior Living

Commissary

Salads

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.

...

Preparation

Prepare the Carrots
- Trim the carrot tops so there is ½-inch 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.
Prepare the Gremolata
- Fry the carrot top 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.
Prepare the Zaatar Mayonnaise
- Combine all ingredients for the zaatar mayonnaise and place in a squeeze bottle. Refrigerate until ready to use.
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.
Assemble the Dish
- Place the warm carrots on a plate and drizzle with zaatar mayonnaise.
- Top with candied seeds and gremolata. Serve.