Note: This is a really fun and weird way to use carrots. Of course it's not the same as real lox, I could see it scratching the itch if you're vegan and craving lox.
Ingredients:
3 Carrots (do not peel them)
2 cups Coarse Sea Salt [or Kosher] 1 tablespoon Olive Oil 2 teaspoons Liquid Smoke 1/2 teaspoon Coconut Vinegar [or Apple Cider Vinegar]
Directions:
Preheat oven to 375°F
To salt bake the carrots, place one cup of coarse sea salt into a glass pyrex that offers just enough room to accommodate the length and width of the carrots so you can keep them whole. Rinse the unpeeled carrots and place them wet into the salt, making sure that the carrots are nestled in the salt and do not make contact with the bottom of the pyrex. Pour about another whole cup of salt evenly over the tops, adding a bit more as needed to ensure they are fully covered in salt.
Place into the oven to roast, uncovered, for an hour and a half.
Once done, tip the pyrex over onto a baking sheet and allow the carrots to cool just enough that you can handle them. Crack away and brush off any salt, then peel away the skin. It’s fine if there is still some skin left on the carrot. Then, using a mandolin or sharp knife, finely chop the carrots into jagged, thin strips. Place into a clean glass container.
To marinate the carrots, whisk together the olive oil, liquid smoke and coconut vinegar. (If you have a little more or little less than 1 1/2 cups carrot, just add a little more or less of the liquid components as needed.)
Drizzle over the warm carrots and toss well to coat. At this point, the flavor will not taste very “lox like”—they will need to be placed in the refrigerator for at least two days to allow the flavor to deepen and mellow, and for the carrots to get really soft and silky.
*If the carrots start to look dry during marinating time, add an additional tablespoon of olive oil and give it a good stir. (You want the carrots to look soft and slightly shiny throughout the marinating time.)
When ready to serve, remove from the refrigerator and allow the carrots to come to room temperature, then serve with toasted bagels, capers, vegan cream cheese, red onion and fresh sprigs of dill as desired.
About the recipe:
This marinade has three ingredients: olive oil, liquid smoke and an acid. I use coconut vinegar because it has a slight buttery undertone, but apple cider vinegar works as well. Place the sliced carrots into the marinade for at least two days (I know!) but it’s worth the wait. During this time, the acid gently cooks the carrots, the liquid smoke infuses into the carrots then mellows, while the olive oil adds to its soft and silky texture.
Can I reuse the salt after baking the carrots? Absolutely! Just discard any really hard pieces and break up the rest. Store in a airtight container and use again for your next batch.
Final Notes:
It's a PAIN to peel the outer skin off the baked carrot, using a paring knife is easier than a peeler.
I've made this twice, and I remember liking it the first time more than the second, but don't know why. Unless it was the carrots themselves.
I've only used apple cider vinegar, but I might need to look for coconut vinegar for next time.
I use the baked salt in other things, like soup.
Pretty good on bagels, and not bad as a nigiri topping.
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