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Caramelized Carrots with Za’atar Mayonnaise
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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Ingredients per serving

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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

Prepare the Candied Sunflower Seeds

  • Sunflower seeds 1.0 cup
  • Brown sugar 6.0 Tbsp

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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Preparation

  1. 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.

  2. 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.

  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. Assemble the Dish

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