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Loaded Vegetarian Carrot ?Lox? Bagels
Loaded Vegetarian Carrot ‘Lox’ Bagels PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Introducing loaded carrot “lox” bagels, a completely vegetarian recipe that gives the classic New York-style bagel and lox a run for its money. Carrots, huh? Slow roast ’em, peel into thin strips, marinate overnight and—voilà—they take on the texture and smoky flavor of lox. We’ll have extra cream cheese and a black coffee with ours, thanks.

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Makes 4 Servings
START TO FINISH: 8 HOURS (INCLUDES MARINATING TIME)

Ingredients

Kosher salt, as needed

5 large carrots, unpeeled

3 tablespoons extra-virgin olive oil

1 tablespoon rice vinegar

½ teaspoon smoked paprika

½ teaspoon freshly ground black pepper

 4 bagels, halved and lightly toasted

4 ounces cream cheese

1 tomato, thinly sliced

¼ cup drained capers

¼ cup minced red onion

¼ cup fresh dill

Directions

1. Preheat the oven to 375°F. Cover the base of a casserole dish with at least ¼ inch salt. Place the carrots on top of the salt andthen cover fully with more salt.

2. Roast the carrots until very tender, 75 to 90 minutes. With a clean dish towel, rub away the outer skin from each carrot. Use a vegetable peeler to peel the carrots into thin strips; transfer the strips to a medium bowl.

3. Add the olive oil, rice vinegar, paprika and black pepper to the carrots and toss well to coat. Store in an airtight container at room temperature for 6 hours or up to overnight.

4. To serve, smear each bagel with cream cheese and top with tomato slices, carrot “lox”, capers, red onion and fresh dill.

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