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Ingredients
2 servings
1carrot
large, thinly sliced
4 cupswater
2 Tbspsea salt
1 piecekombu seaweed
0.5 piecenori
1 Tbspcoconut sugar
1 tspcaper brine liquid
liquid from a can of capers
2 tspcoconut aminos
¼ tspsmoked paprika
1 tspcaper brine liquid
½ tspflakey salt
I use the brand
2 tspcapers
1 Tbspchives
or dill, chopped
Instructions
Step 1
To a medium sized bowl, add water and several cubes to create an ice bath and set aside.
Step 2
To a large pan or pot, add all the "Liquid Brine Ingredients" and bring to a boil.
Step 3
Then reduce to a simmer for about 5 minutes and add in the thinly sliced carrots.
Step 4
Cook for about 3 minutes.
Step 5
Remove the carrots using tongs and place into the ice bath for several seconds. This allows the carrots to stop cooking and keep their orange color.
Step 6
Drain and transfer the carrots into a bowl and add in the smoked paprika, caper liquid and flakey salt and mix until well combined.
Step 7
Top with capers and fresh chives or dill.
Step 8
Top on toast, bagels, etc and enjoy!
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