Grilled Carrots with Pepitas
Serves 4 (makes enough pepita spread for 8)
Ingredients
Pepita Spread
- Olive oil for coating the pan
- 2 shallots roughly chopped
- 3 garlic cloves smashed
- 1 jalapeño roughly chopped
- ½ cup pepitas
- 1 whole bunch cilantro stems included
- ½ cup green carrot tops from the bunch that will be used in the recipe
- ¼ cup olive oil
- ⅓ cup cold water plus more if needed
- Kosher salt and pepper to taste
Grilled Carrots
- 8-10 carrots with tops tops removed and peeled
- Olive oil for drizzling
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp turmeric
- Kosher salt and pepper to taste
- Honey for drizzling
Shaved Carrot Salad
- 2 carrots with tops tops removed and peeled
- Thinly sliced serranos or jalapenos to taste
- Torn carrot tops
- Juice of ½ a lime
- Olive oil for drizzling
- Kosher salt to taste.
- Toasted pepitas for garnish
Instructions
- Begin by preparing the pepita spread. Coat a large skillet with olive oil and heat over medium heat.
- Add in shallots, garlic, and jalapeño and cook until softened and slightly charred.
- Add in pepitas and cook, stirring, until toasted. Set aside.
- Bring a pot of water to a boil. Season with salt. Prepare an ice bath.
- Add in cilantro and carrot tops and blanch for 30 seconds. Transfer to the ice bath to shock. Save the pot of boiling water and ice bath.
- Once cold, squeeze out any excess water in the herbs. Roughly chop blanched herbs and add to a blender along with the toasted pepita/shallot mix.
- Add in oil and water, and blend until very smooth. Add additional splashes of cold water if needed to get the mixture very smooth. Season with salt and pepper. Place in the fridge while you prepare the carrots. *
- Next, prepare the grilled carrots. Add carrots to the same pot of boiling water and cook until carrots are tender but a bit undercooked still, about 5-7 minutes, depending on size of your carrots. Shock in ice water to cool.
- Preheat your grill and dry carrots completely.
- Drizzle carrots with olive oil and season with paprika, cumin, turmeric, salt, and pepper. Drizzle with a touch of honey and toss to coat.
- Add carrots to the hot grill and grill on all sides until charred.
- Remove carrots from the grill and drizzle with a touch more olive oil. Set aside while you make the salad.
- For the salad, add shaved carrots, serranos, a few torn carrot tops, lime juice, a drizzle of olive oil and salt to a small bowl. Toss to combine.
- Spread a layer of pepita spread on the bottom of a platter. Add grilled carrots on top of the spread. Top with shaved carrot salad and sprinkle with toasted pepitas to garnish. Enjoy! **
Video
Notes
*You can make the pepita spread and par boil the carrots a day ahead of time!
**You won’t use all the pepita spread, but it is great in salads, as a dip for chips/veggies, or in a sandwich! You can also use it to make more of this recipe lol
Tried this recipe?Let us know how it was!
cura?ao gaming license licensed crypto exchanges.