Dining In 2 minutes 09 November 2022

Recipe: Wynona's Grilled Carrots With Pumpkin Seed Zhug

Toronto Bib Gourmand Wynona's grilled carrots recipe is autumn on a plate.

Autumn Canada Toronto Ed's Pick Recipe

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

Ingredients
  • 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)

Carrots method

  • 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

Zhug method

  • 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.
Wynona © Wynona
Wynona © Wynona
Crispy ginger
  • 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.
Powdered nori
  • 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.
Joachim_Hayward_Wynona.jpg

Wynona head chef Joachim Hayward
© Margot Kenny/Wynona

Hero: Wynona head chef Joachim Hayward's grilled carrots, pumpkin seed zhug, crispy ginger, and nori
© Wynona

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