Heirloom Carrots with Avocado Crème Fraîche and Cumin-Spiced Pumpkin Seeds
30 minutes or fewer
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.
Spiced Pumpkin Seeds
- 1 cup pumpkin seeds
- 1 Tbs. pumpkin seed oil or olive oil
- 1 Tbs. ground cumin
- 1 tsp. sea salt
- ¼ tsp. cayenne pepper, optional
Avocado Crème Fraîche
- ½ lb. heirloom carrots, peeled
- 2 Tbs. olive oil
- 1 Tbs. apple cider vinegar
- 2 Tbs. chopped cilantro, plus more for garnish
- 1 avocado
- 1 Tbs. lemon juice
- 1 ½ tsp. olive oil
- ¾ tsp. white miso paste
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.
April/May 2013 p.32