½cupgreen carrot topsfrom the bunch that will be used in the recipe
¼cupolive oil
⅓cupcold waterplus more if needed
Kosher salt and pepperto taste
Grilled Carrots
8-10carrots with topstops removed and peeled
Olive oilfor drizzling
½tspsmoked paprika
½tspcumin
¼tspturmeric
Kosher salt and pepperto taste
Honeyfor drizzling
Shaved Carrot Salad
2carrots with topstops removed and peeled
Thinly sliced serranos or jalapenosto taste
Torn carrot tops
Juice of ½ a lime
Olive oilfor drizzling
Kosher saltto taste.
Toasted pepitasfor 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