Carrot Lox Bagel with Smoky Artichoke & Herb Cream Cheese
Prep the carrot lox by shaving the carrot. We used a vegetable peeler and made sure
that we peeled one side only to create larger shreds.
Steam the carrots for approximately 3 minutes, until soft but not too soft they turn to
mush.
In a small mixing bowl add the liquid smoke, smoked paprika, garlic powder, onion
powder, water, tamari and maple syrup and whisk until everything is combined.
Place the carrots in the smoky mixture and let it sit for 30 minutes to overnight.
Once the lox is ready assemble your bagel by cutting it in half and toasting it, then add
¼ of the Smoky Artichoke Nuts for Cheese triangle, top with carrot lox, red onion, fresh
dill, caper and a squeeze of lemon.
Repeat for the rest of the bagel slices.
Ingredients
Directions
Prep the carrot lox by shaving the carrot. We used a vegetable peeler and made sure
that we peeled one side only to create larger shreds.
Steam the carrots for approximately 3 minutes, until soft but not too soft they turn to
mush.
In a small mixing bowl add the liquid smoke, smoked paprika, garlic powder, onion
powder, water, tamari and maple syrup and whisk until everything is combined.
Place the carrots in the smoky mixture and let it sit for 30 minutes to overnight.
Once the lox is ready assemble your bagel by cutting it in half and toasting it, then add
¼ of the Smoky Artichoke Nuts for Cheese triangle, top with carrot lox, red onion, fresh
dill, caper and a squeeze of lemon.
Repeat for the rest of the bagel slices.