Caramelized Carrots with Za’atar Mayonnaise

Name: Caramelized Carrots with Za’atar Mayonnaise
Yield: 10
Ingredients: 340.0g Unsalted butter; 4.0g Baking soda; 1.7kg Carrots, with tops; 0.0as needed Canola oil; 2.0each Lemon zest; 25.0g Carrot top leaves, loosely packed; 25.0g Flat leaf parsley, loosely packed; 0.0ml Black pepper, freshly cracked; 0.0ml Seasoned salt; 10.0ml Lemon juice, fresh pressed; 1.0g Zaatar; 250.0ml Hellmann’s ® Vegan Mayo 2x 3.78L; 135.0g Sunflower seeds; 75.0g Brown sugar

Caramelized Carrots with Za’atar Mayonnaise – - Recipe

Pressure caramelizing the carrots gives them a silky, luxurious texture enhanced by lemony zaatar mayonnaise. Crisp, bright gremolata and candied nuts give the dish a crunch.

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Prepare the Carrots

Unsalted butter 340.0 g
Baking soda 4.0 g
Carrots, with tops 1.7 kg

Prepare the Gremolata

Canola oil
Lemon zest 2.0 each
Carrot top leaves, loosely packed 25.0 g
Flat leaf parsley, loosely packed 25.0 g
Black pepper, freshly cracked
Seasoned salt

Prepare the Zaatar Mayonnaise

Lemon juice, fresh pressed 10.0 ml
Zaatar 1.0 g
Hellmann’s ® Vegan Mayo 2x 3.78L 250.0 ml
Hellmann’s ® Vegan Mayo 2x 3.78L
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Sysco

Stewart Foodservice

Gordon Food Service

Wholesale Club

Flanagan

Amazon

Pratts

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Prepare the Candied Sunflower Seeds

Sunflower seeds 135.0 g
Brown sugar 75.0 g

Summer

Limited Service Restaurants

Hellmann's®

Vegan

Side

Salads

Senior Living

Appetizer / Shareable

Gluten free

Vegetarian

Delivery / Takeaway

Commissary

Full Service Restaurants

Fall

Plant Forward

Vegetables

Spring

Winter

Pressure caramelizing the carrots gives them a silky, luxurious texture enhanced by lemony zaatar mayonnaise. Crisp, bright gremolata and candied nuts give the dish a crunch.

...

Preparation

Prepare the Carrots
- Trim the carrot tops so there is 1.5 cm 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 leaves 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.
Plate the Dish
- Place the warm carrots on a plate and drizzle with zaatar mayonnaise. Top with candied seeds and gremolata. Serve.