Description
You can’t have brunch without bagels and lox! This version is made with carrots instead of salmon, so it still has that bright orange color.
Ingredients
- 4 large carrots
- 2 tablespoons sugar
- 1 tablespoon smoked paprika
- 1-1/4 teaspoons salt
- 1 teaspoon garlic powder
- 2-1/2 teaspoons furikake
- 4 cups water
- 1/2 teaspoon liquid smoke
- bagels, cream cheese, red onion, capers and dill
Directions
- Peel and thinly slice carrots lengthwise into 1/4-in wide strips, then cut into 2-3-in. pieces.
- In a large saucepan, combine water, sugar, paprika, furikake, salt and garlic powder. Bring to a boil, add carrots. Reduce heat, simmer until carrots are tender, 20-25 minutes. Drain, reserving 2 cups cooking liquid.
- Add carrots and reserved cooking liquid to a container or resealable bag, add liquid smoke. Cover and refrigerate four hours or overnight.
- Strain before using; serve on bagels with cream cheese, red onion, capers and dill.
