The credits for the idea behind this recipe go out to chef “Vilhjalmur Sigurdarson” from the belgian restaurant ‘Souvenir‘ (Gent), who made a version of this recipe on the first and single edition of the legendary “Black Beer Fest”. He made some pickled carrots slightly charred and served with sesam seeds and a freshly made mayo to pair with the beers. Simple yet delicious idea. So why not try and make a version myself I thought. I fired up the Traeger Ironwood for my boys birthday party and served these awesome carrots as an appetizer. Later on we made the smoky sweet ribs I shared last wednesday, Pulled Pork Nacho’s, Chicken thigh pita and some killer pizza’s. Boy did he have a good time to celebrate his 8th year being “alive and kicking”. Have fun and don’t hesitate to stop by if you’ve tried this recipe!
Pickled Carrots from the grill
Ingredients
- 200 gr. young carrots
- 1 Tbsp hazelnut oil
- 1 Tbsp Dukkah
- fresh cilantro at taste
Quick Pickle
- 1 red chili pepper
- 200 ml white wine vinegar
- 2 tbsp salt
- 3 tbsp sugar
- 2 bay leaves
- 10 pepper corns
Instructions
- Mix al quick pickle ingredients and pour over the carrots in a tight jar. Pickle the carrots for about 2-3 hrs. Not much longer are the acids will kick in too much.
- Prepare the dukkah following this recipe (with translate button).
- Preheat your BBQ for a session on high temperature (+-210°c). Sear the carrots until they are slightly charred (not burned or they’ll get bitter) Turn over and repeat. You don’t want them fully cooked they need a subtle bite on the inside.
- Remove the carrots from the grate and sprinkle them with hazelnut oil and homemade dukkah. Top with some freshly choped cilantro and serve.