Carrot Lox

Name: Carrot Lox
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: 1 pound (500 g) medium carrots scrubbed clean, ends trimmed (unpeeled); 2 tbsps (30 ml) salt; 2 tbsps (30 ml) brine from capers; 2 tbsps (30 ml) canola oil; 2 tbsp (15 ml) rice vinegar; 2 tsps (10 ml) light brown sugar; 1/4 tsp (1 ml) dill weed; 1/4 tsp (1 ml) paprika smoked

Marinate carrot ribbons in a savoury mixture of caper brine, dill, and smoked paprika to create a lox deliciously similar in texture and flavour to salmon lox, but in way less time! Piled onto bagels with all the fixings or served with a charcuterie board, it’s just as...

INGREDIENTS 4 SERVINGS

1 pound (500 grams) medium carrots , scrubbed clean, ends trimmed (unpeeled)
2 tablespoons (30 milliliters) salt
2 tablespoons (30 milliliters) brine from capers
2 tablespoons (30 milliliters) canola oil
2 tablespoon (15 milliliters) rice vinegar
2 teaspoons (10 milliliters) light brown sugar
1/4 teaspoon (1 milliliters) Dill Weed
1/4 teaspoon (1 milliliter) Paprika Smoked

Preparation

1 Preheat oven to 425°F (220°C). Moisten carrots lightly with water. Place carrots on shallow baking pan. Sprinkle evenly with salt, rolling to coat well.
2 Roast carrots 40 minutes or just until tender. Cool completely. Rinse to remove excess salt.
3 Meanwhile, place remaining ingredients in small bowl, whisking to mix well and dissolve sugar. Use a veggie peeler to cut carrots into ribbons. Place ribbons in large resealable plastic bag. Add brine mixture, turning to coat ribbons evenly.
4 Refrigerate at least 1 to 2 days to develop flavor, turning occasionally. Serve carrot lox on toasted bagels or enjoy as part of a charcuterie board.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

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