Kombu Carrots Recipe

Prepare the Carrots

Peel and cut the carrots into thin sticks. Set aside.

Soak the Kombu

In a bowl, soak the piece of kombu in water for about 15 minutes to soften it.

Make the Maple Labneh

In a bowl, mix the Greek yogurt with maple syrup, lemon juice, salt, and pepper. Stir until well combined and set aside.

Cook the Carrots

In a pot, bring water to a boil and add the soaked kombu. Add the carrot sticks and cook for about 5-7 minutes until tender but still crisp. Remove from heat and drain.

Assemble the Dish

In a serving dish, arrange the cooked carrots. Drizzle with salsa macha and olive oil. Top with the maple labneh and sprinkle pumpkin seeds over the top.

Serve

Enjoy the Kombu Carrots warm or at room temperature as a side dish or appetizer.