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Heirloom Carrots with Avocado Crème Fraîche and Cumin-Spiced Pumpkin Seeds

A version of this dish is served at M.A.K.E., a Matthew Kenney Cuisine restaurant in Santa Monica, Calif. Baird tweaked the recipe to make it quick as well as nut-free.

Ingredients: 

Ingredient Set Name: 

Spiced Pumpkin Seeds

Ingredients: 

Ingredient Line: 
1 cup pumpkin seeds
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1 Tbs. pumpkin seed oil or olive oil
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1 Tbs. ground cumin
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1 tsp. sea salt
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¼ tsp. cayenne pepper, optional

Ingredient Set Name: 

Heirloom Carrots

Ingredients: 

Ingredient Line: 
½ lb. heirloom carrots, peeled
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2 Tbs. olive oil
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1 Tbs. apple cider vinegar
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2 Tbs. chopped cilantro, plus more for garnish

Ingredient Set Name: 

Avocado Crème Fraîche

Ingredients: 

Ingredient Line: 
1 avocado
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1 Tbs. lemon juice
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1 ½ tsp. olive oil
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¾ tsp. white miso paste

Instructions: 

1. To prepare Spiced Pumpkin Seeds: soak pumpkin seeds in large bowl of cold water 15 minutes.

2. Meanwhile, to prepare Heirloom Carrots: Thinly slice carrots lengthwise into ribbons with mandoline. Toss with oil, vinegar, and cilantro, and season with salt, if desired. Let marinate 20 minutes.

3. To make Avocado Crème Fraîche: blend all ingredients in blender or food processor until smooth and creamy, adding 1 to 2 Tbs. water, if necessary.

4. Drain soaked pumpkin seeds, and toss with oil, cumin, salt, and cayenne (if using).

5. Add 3/4 cup Spiced Pumpkin Seeds to Heirloom Carrots, and toss to combine.

6. Spoon 2 Tbs. Avocado Crème Fraîche in center of plate or bowl. Top with 2 cups Heirloom Carrots. Sprinkle with remaining 1/4 cup Spiced Pumpkin Seeds and chopped cilantro.

Nutrition Information: 

Calories: 
446
Protein: 
12 g
Total Fat: 
39 g
Saturated Fat: 
6 g
Carbohydrates: 
14 g
Cholesterol: 
0 mg
Sodium: 
475 mg
Fiber: 
6 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

Delicious! I'm not a raw foodie, but this texture is amazing.

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