This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Zoë peels, boils, and bakes her way through this technique, offering insider tips and backstory along the way. —Food52
orange blossom water, or 1/2 teaspoon orange extract
pinch kosher salt
Peels from 2 pounds (900 grams) organic carrots, washed
Preheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.
In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.
Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.
Bake until the carrot peels start to curl up, anywhere from 30 to 60 minutes, depending on their thickness. Then turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.
Transfer to an airtight container and store in a cool, dry place for up to 48 hours.