Whole Food, Plant-Based Recipe Smoked Carrot “Lox”
Recipe courtesy of Chef Carole Levy, PPMNY Culinary EducatorIngredients
1 lb unpeeled carrots
- 1 tsp liquid smoke or smoked paprika
- 2 T mirin (Japanese cooking wine)
- ½ tsp salt (optional)
Instructions
1. Preheat oven to 350°F.
2. Wrap the carrots in foil and bake for 45–60 minutes until cooked but still al dente.
3. Carefully remove the peel and slice the carrots as thin as you can, either on the diagonal or in long strips. Place the slices in a bowl and add the liquid smoke, mirin, and salt (if using). Stir to coat well.
4. Place the carrots in a container, cover with a lid or foil, and refrigerate for 2–3 days before serving to allow the flavors to develop.
Chef's Notes
Other uses: Can be served with cashew cream cheese, some thin strips of red onion, and a couple of capers. Grind over some black pepper and sprinkle with fresh dill. Serve with seeded crackers of your choice. Carrot lox also works great in pastas, quiches, and salads.
