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.

  • 4Servings


Spiced Pumpkin Seeds

  • 1 cup pumpkin seeds
  • 1 Tbs. pumpkin seed oil or olive oil
  • 1 Tbs. ground cumin
  • 1 tsp. sea salt
  • 1/4 tsp. cayenne pepper, optional

Heirloom Carrots

  • 1/2 lb. heirloom carrots, peeled
  • 2 Tbs. olive oil
  • 1 Tbs. apple cider vinegar
  • 2 Tbs. chopped cilantro, plus more for garnish

Avocado Crème Fraîche

  • 1 avocado
  • 1 Tbs. lemon juice
  • 1 1/2 tsp. olive oil
  • 3/4 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.

Nutrition Information

  • Calories: 446
  • Carbohydrate Content: 14 g
  • Fat Content: 39 g
  • Fiber Content: 6 g
  • Protein Content: 12 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 475 mg
  • Sugar Content: 3 g