Smoked Veggie LoxCourse: Breakfast
You can do this recipes two ways, cooked, or raw. I’ve listed the ingredients and instructions together, so read them closely to make sure you’re following the method that will give you the outcome you’re looking for.
The cooked version leaves you with strips of smoked carrot, something like smoked salmon, while the raw version is more of a spreadable smoked carrot, with a consistency more like tapenade or reeeeeeally fine carrot salad.
1 cup carrot pulp (from juicing) or very finely grated carrot. (if making the raw version)
4 medium Carrots (if making the cooked version)
1 tbsp olive oil
1 tbsp lemon juice
1/2 tsp salt (if making the raw version)
1 cup coarse salt (if making the cooked version)
2 tbsp dulse flakes
1 Tbs vinegar (preferably rice or apple cider)
2 teaspoons liquid smoke
- Cooked version:
- Pre-heat oven to 375
- Place whole carrots in a baking dish, on a bed of half the salt (so the carrots are not touching the bottom of the baking dish), and covered with the other half of the salt
- Bake uncovered, for an hour to an hour and a half, depending on the size of the carrots, and efficiency of your oven. You want them to be tender but not mushy.
- Once the carrots are done and cool enough to handle, brush off any salt and peel them.
- Using a food processor, mandolin or sharp knife, finely chop the carrots into thin strips and place in a clean glass jar.
- Whisk together remaining ingredients and pour over the carrots. Cover the jar and shake gently, to coat the carrots well.
- Allow to marinade at least 2 days in the fridge before eating.
- Raw version:
- Mix all the ingredients together and store in a glass jar. Allow to marinade at least 2 days in the fridge before eating.