Marinated smoked carrot ribbons

Bog off smoked salmon. This Christmas, why not try topping your cream cheese with my marinated smoked carrot ribbons? I mean, it’s not like we’ve got anything better to do than bake and peel carrots to top our breakfast bagels with, right? In fact, these delicate ribbons can be stuffed into sandwiches, stirred through scrambled eggs or strewn across smashed avocado on toast. I like mine draped over a bagel with lashings of cream cheese but each to their own.

Marinated smoked carrot ribbons
Hands on tine 15 mins / Total time 1 hr + 4-7 days marinating   / V Vn* Df
250g carrots (3 medium or 2 large)
Marinade:
250ml boiling water
2 tbs light soy sauce
1 tbs maple syrup
1 tbs apple cider vinegar
1 tsp smoked paprika
1 tsp garlic granules
1 tsp smoked salt
To serve (optional)
Bagels, capers, fresh dill and cream cheese

*Vegan: Swap the cream cheese for a vegan alternative or hummus.

1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Wash and peel the carrots before placing them on a baking tray. Season with salt and bake whole for 45 mins.
2. Once baked leave to cool slightly before handling and put a kettle on to boil for the marinade. Make the marinade in a tupperware box with a lid, stir and put to one side. Using a peeler, peel the strips of carrot until you can peel no more – this can be a little tough to do at first but once the carrot starts to come away the ribbons become cleaner and smoother. Repeat this process with all of your carrots. Any larger chunks left over that you cannot peel, simply slice them as thinly as you can.
3. Submerge the carrots into the marinade and refrigerate for 4-7 days – the longer you leave them the softer the texture becomes. When ready to use, simply fish out your desired amount of carrot ribbons onto a couple of layers of kitchen roll and pat dry with another sheet of kitchen roll to soak up any excess liquid.
4. Once marinated, keep the carrots in their liquid refrigerated for up to a week.
   

   

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   If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
   

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   V – Vegetarian.    Vn* – Vegan: Replace cream cheese for vegan alternative     Df – Dairy free

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