From chef Joachim Hayward of Toronto Bib Gourmand Wynona is this autumnal recipe for grilled carrots, pumpkin seed zhug, crispy ginger, and nori, which feeds 2-3 people.
Grilled Carrots, Pumpkin Seed Zhug, Crispy Ginger, Nori
- 1x bunch heirloom carrots (w/nice greens)
- 250ml pumpkin seed and carrot top zhug (recipe below)
- 2 tbsp extra virgin olive oil
- Kosher salt
- Lemon wedge
- 2 tbsp crispy fried ginger (recipe below)
- 1 tsp nori powder (recipe below)
- Remove all but ½ inch of carrot top off of each carrot and set aside to be rinsed well and spun dry.
- Carefully peel carrots from top to bottom making sure not to overlap when peeling so you can preserve carrot's natural shape. Discard the peel.
- Rinse the peeled carrots, and cut in half lengthwise (if smaller, leave whole).
- Toss in the extra virgin olive oil and add a pinch of salt.
- Lay on a baking sheet lined with parchment and bake at 400°F for 10-15 minutes.
Pumpkin seed and carrot top zhug
- 1x bunch carrot top leaves (picked)
- 1/2 bunch cilantro (picked)
- 1/3 bunch flat leaf parsley (picked)
- 1/3 cup pumpkin seeds/pepitas
- 1/4 cup cold water
- 1/2 clove garlic
- 2 tsp ground cumin
- 1 tsp ground green cardamom
- 1/2 tsp chilli flakes
- 3 tbsp white wine vinegar
- 2/3 cup + 2 tbsp extra virgin olive oil
- Juice of 1/2 a lemon
- 2 tsp kosher salt
- Rinse and dry carrot top leaves and herbs
- Using a blender, blitz everything except for olive oil, and lemon juice until smooth
- Once smooth and while still blending, gradually pour in olive oil and lemon juice
- Use a rubber spatula to decant into a bowl or plastic container.
- 500ml canola or neutral frying oil
- 1/2 cup grated ginger
- Pinch of kosher salt
Crispy ginger method
- Peel and grate two 4-6 inch pieces of ginger using the second to finest side on a box grater, or alternatively pulse in a food processor for 20-30 seconds and set aside.
- Heat oil in a wide, and deep saucepan or a medium sized pot.
- Use a candy thermometer and heat to 350°F over medium heat (if no thermometer is available to test the temperature of the oil, carefully drop in a small piece of bread; once it starts sizzling and browning evenly the oil is ready for frying).
- Working in two batches, carefully add half of the grated ginger to the oil and a pair of metal tongs or wooden chop sticks to agitate the ginger whilst frying so it doesn’t clump up.
- Once golden-brown (1-2 minutes), use a slotted spoon or spider sieve to remove the fried ginger and lay onto a baking tray lined with paper towel to absorb any excess grease.
- Season with salt and leave to cool at room temperature.
- 1 small package of nori seaweed (aka sushi seaweed, available at most Asian and non-asian grocery stores)
Powdered nori method
- Use a pair of scissors to cut nori into 1/2 inch strips
- Place in a blender (air dried and not damp inside) and blend on high until pulverized
- Pour into a small vessel and set aside
Assembling the dish
- Take roast carrots and toss with extra virgin olive oil and squeeze of lemon.
- Take 2 large spoonfuls of zhug and smear evenly within the rim on a round or oval plate.
- Within the circle of zhug, pile up the roasted and dressed carrots.
- Scatter the crispy ginger and nori powder evenly over top.
Wynona head chef Joachim Hayward
© Margot Kenny/Wynona
Hero: Wynona head chef Joachim Hayward's grilled carrots, pumpkin seed zhug, crispy ginger, and nori