Pickled Carrots from the grill
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.
Servings 4 people
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.