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Carrots Recipes
Roasted Roots with Smoked Trout and Lemon Mayo
The raw leeks, parsley leaves, and lemon add a bright, acidic lift to the best of the fall's roots.
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Ingredients
1 bunch carrots
2 kohrabi
1 rutabaga
1 bunch salad turnips or 3 purple topped turnips
2 fennel bulbs
1 lb fingerling potatoes
2 celery root
6 oz smoked trout
3/4 cup mayo (homemade or store bought)
1 lemon, zest and juice
1 bunch parsley
2 leeks
Method
Heat oven to 400F
Clean all the roots and cut into irregular chunks
Toss the roots with 1/2 cup olive oil, 2 pinches of salt, and 1 pinch black pepper
Transfer the roots to a baking sheet and bake until tender in the center and crispy on the outside (about 35 minutes)
Slice into thin half moons and rinse in fresh water to loosen any dirt
Transfer the leeks to fresh cool water and let soak until ready to serve
Combine the mayo, lemon zest, and juice and set aside
Pick the parsley leaves and set aside
Pick the smoked trout into large pieces removing any bones
Drain the leeks from the water and toss with the roasted roots
Transfer the root mixture to a serving platter
Drizzle with the lemon mayo
Dot the pieces of smoked trout all around
Scatter with the picked parsley leaves and serve
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