Carrot Lox
Since the outbreak of COVID-19, it's been increasingly difficult for home cooks to get their hands on specialty foods like fresh lox. Since we can't run down to our favorite bagel shop or fish monger when the cravings hit, it's time to see what magic we can make happen in our own kitchens. Queue: Local Roots' carrot lox. You'll be shocked by how simple they are to make and how silky, briny, and smoke they taste. The carrots pack a hint of added sweetness which balances terrifically with a smear of tangy cream cheese, sliced red onion, and any other bagel-friendly accompaniment. So #StayAtHome and opt for carrot lox. You'll be glad you did.
Ingredients:
2 large Local Roots carrots
3 Tbsp. olive oil
2 Tbsp. pickle brine
1 tsp. sugar
1 tsp. fresh lemon juice
1 1/2 tsp. sea salt
1/2 tsp. smoked paprika or 1/8 tsp liquid smoke
1/4 tsp. black pepper
Directions:
Make thin slices of carrot by using a vegetable peeler and running it along the length of the root. Please in a steamer basket and steam for 5-8 minutes until fork-tender. Combine the remaining ingredients in a large flat shallow rimmed dish. Toss in the steamed carrots and let them marinate for a few hours, or overnight.
Recipe by Local Roots volunteer @conscious_cooking
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