Smoked Carrots with Harissa

Name: Geräucherte Karotten Harissa
Total time: 1 h
Ingredients: 40 g Harissa-Paste; 35 ml Olivenöl; 6 g Kreuzkümmel (gemahlen); 5 g Koriandersamen (gemahlen); 10 g Speisesalz; 20 g Honig

SmokingOtherHot SmokingEasy1.5-2 hrs85-90°C120-150°CCherry + Hickory

Whole carrots are rubbed with a fiery harissa spice mixture and hot smoked until tender inside and slightly caramelized outside. Smoking intensifies the natural sweetness of the carrots and uniquely combines it with the heat of the harissa. A simple yet impressive dish for vegetable lovers.

Ingredients(for 1 kg)

Harissa paste40 g

Olive oil35 ml

Ground cumin6 g

Ground coriander seeds5 g

Salt10 g

Honey20 g

Instructions

Preparation

10 minutes + 30 min resting time

Peel carrots and keep whole. Mix harissa paste, olive oil, cumin, coriander, and salt into a paste and rub the carrots completely with it. Let marinate for 30 minutes at room temperature.

Smoking

75-90 minutes

Preheat smoker to 120-150 °C. Spread carrots on the grate and smoke with cherry and hickory wood until they reach a core temperature of 85-90 °C and are lightly browned.

Glazing and Serving

5 minutes

Brush the finished carrots with liquid honey and let caramelize in the smoker for another 2-3 minutes. Serve with fresh cilantro and a squeeze of lemon juice.

Pro Tip

For an extra smoky note, place the carrots directly on the glowing wood chips in the smoker for the last 10 minutes to achieve a slight charring.

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