Nothing says Jewish food more than bagels and lox. It’s the unofficial Jewish food of every oneg (luncheon after synagogue services) and is a staple on deli menus across America. This recipe for carrot lox is full of smokey flavor thanks to liquid smoke, with a touch of sweetness from maple syrup and briny nori seaweed to achieve a fishy taste. If you don’t eat fish, there’s no reason to miss out on the rich, salty, and smokey bagel topping.
Ingredients
Servings 6
- 3 large carrots scrubbed
- 3 tablespoons liquid smoke
- 1 tablespoon maple syrup
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ¾ cup water
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 8 by 7 inch sheets of nori, roughly torn into 4-6 pieces
Nutritional Facts
Nutrition Facts
Carrot Lox
Amount per Serving
Calories
64
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
234
mg
10
%
Potassium
112
mg
3
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
0.3
g
1
%
Vitamin A
5139
IU
103
%
Vitamin C
3
mg
4
%
Calcium
16
mg
2
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Using a vegetable peeler, peel the carrots into long ribbons. Note: apply more pressure for thicker ribbons.
- In a medium saucepan over medium heat, combine the carrots, liquid smoke, maple syrup, olive oil, lemon juice, water, salt, black pepper, and torn nori sheets and bring to a boil. Lower the heat to a simmer, and cook until the carrot ribbons are tender, 8 to 10 minutes.
- Remove the pan from the heat, cover, and let sit for 20 minutes to cool. Transfer the carrots, liquid, and nori to an airtight container, place in the fridge, and let marinate for at least 1 hour before serving.
- When ready to eat, add the carrots to toasted bagels with Cashew “Cream Cheese” (see book), fresh dill, red onion, capers, cucumber, and tomato. Or add your carrot “lox” to a vegan brunch board.
Notes
This fish-free recipe will last up to 1-week in the fridge. Keep the carrot ribbons submerged in the smoky brine and the flavor will deepen over time! To enjoy, drain and add to bagels, sandwiches, and salads.
