Pressure Caramelized Carrots with Zaatar Mayonnaise

Name: Pressure Caramelized Carrots with Zaatar Mayonnaise
Yield: 10
Ingredients: 350.0g Unsalted butter; 4.0g Baking soda; 1.7kg Carrots, with tops; 25.0g Carrot top leaves, loosely packed; 25.0g Flat leaf parsley, loosely packed; 0.0as needed Canola oil; 2.0each Lemon zest; 0.0ml Black pepper, freshly cracked; 0.0ml Seasoned salt; 10.0ml Lemon juice, fresh pressed; 250.0ml Hellmann's® Real Mayonnaise 4L 2 pack; 7.0g Zaatar; 45.0g Sunflower seeds; 25.0g Brown sugar

Pressure Caramelized Carrots with Zaatar 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 350.0 g
Baking soda 4.0 g
Carrots, with tops 1.7 kg

Prepare the Gremolata

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

Prepare the Zaatar Mayonnaise

Lemon juice, fresh pressed 10.0 ml
Hellmann's® Real Mayonnaise 4L 2 pack 250.0 ml
Hellmann's® Real Mayonnaise 4L 2 pack
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Zaatar 7.0 g

Prepare the Candied Sunflower Seeds

Sunflower seeds 45.0 g
Brown sugar 25.0 g

Appetizer / Shareable

Side

Spring

Summer

Fall

Winter

Salads

Gluten free

Plant Forward

Vegetarian

Vegetables

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 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.
Assemble the Dish
- Place the warm carrots on a plate and drizzle with zaatar mayonnaise.
- Top with candied seeds and gremolata. Serve.