Saturday, July 9, 2016

Carrot Lox

Want to dazzle your brunch guests this Sunday? Try some carrot lox!  All the smokey flavors of salmon lox, but more make-at-home friendly (vegetarian and wallet friendly too!) with carrots!

Carrot Lox
From Food52

1 lb carrots
2 tsp smoked sea salt (I used regular salt and put a splash more liquid smoke)
2 tsp brown sugar
1 tsp black pepper
1 tsp liquid smoke (I used a dash more to make up for the lack of smoked salt)
2 eggs beaten
zest of 1 lemon (I used a dash of lemon juice)
1 tbsp olive oil

1. Peel and thinly slice carrots.  You don't want the carrots to be too thin (if you use a vegetable peeler) so use a mandolin or just slice it to the best of your ability with a knife.  I found the mandolin too difficult to use with carrots.
2. Mix salt, sugar, pepper, and liquid smoke in a bowl.  Toss carrots with this mixture and let sit at least 30 minutes.
3. Remove carrots from bowl.  Discard liquid and spices left at the bottom of the bowl. Beat eggs and lemon zest, add carrots and toss to coat. 
4. Line a sheet pan with parchment paper and brush with olive oil.  Lay carrots flat in pan, overlapping to fit. Brush with remaining egg mixture in bowl. 
5. Cover dish tightly with foil and bake for 30-35 minutes at 350.  Keep covered and allow carrots to cool completely before serving.

I served my carrot lox on a bagel with scallion cream cheese..and the next day on an English muffin...and the day after that.... I was so happy with the results I ate my "lox" for days in a row.  Delicious, fun, and different recipe. I highly recommend it!

No comments:

Post a Comment