Ingredients
Prepare the Carrots
-
Carrots, with tops 3.75 lbs
-
Unsalted butter 12 oz
-
Baking Soda 1 tsp
Prepare the Gremolata
-
Carrot top leaves, loosely packed 1 cup
-
Flat leaf parsley, loosely packed 1 cup
-
Canola oil
-
Lemon zest 2 each
-
Black pepper, freshly ground
-
Seasoned salt
Prepare the Zaatar Mayonnaise
-
Za'atar 2 tsp
-
Lemon juice, fresh 2 tsp
Prepare the Candied Sunflower Seeds
-
Sunflower seeds 1 cup
-
Brown sugar 6 Tbsp
-
Seasoned salt
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.