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
Prep Time
5 mins
Cook Time
10 mins
2 hrs
Total Time
15 mins

A delicious appetizer shouldn’t always be meat? Or does it? Not if you ask me! These lovely carrot’s are pickled before they get a nice char and get served with hazelnut oil and homemade dukkah! Stay tuned for the Dukkah recipe or take a quick look at the dutch recipe shared in the recipe. 

Course: Appetizer, side
Cuisine: African, nordic
Keyword: carrot, Grilled, ironwood, kamado recipes, Pickled, Traeger, vegetables
Servings: 4 people
  • 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
  1. 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. 

  2. Prepare the dukkah following this recipe (with translate button). 

  3. 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. 

  4. Remove the carrots from the grate and sprinkle them with hazelnut oil and homemade dukkah. Top with some freshly choped cilantro and serve. 

Have a nice apperitif!

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