Carrot Crumble

Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017)

Slideshow: More Carrot Recipes

  • Servings: About 3/4 cup (100 grams)

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  • 2 cups (480 grams) carrot pulp (from 3 pounds/1.3 kilograms orange carrots that have been juiced)
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons Fox Spice (see below)
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil

How to make this recipe

  1. Spread the pulp evenly on a dehydrator tray and dehydrate at 125º to 135ºF (52º to 57ºC) for at least 8 hours, or until completely dry. You should get about 3/4 cup (53 g) of dehydrated pulp.

  2. Transfer the pulp to a mortar and pestle and grind until you have the rustic texture of a fine breadcrumb. (A food processor will turn your breadcrumbs into more of a uniform powder.) Transfer to a bowl and add the sugar, spice, and salt and stir together.

  3. Store in an airtight container indefinitely at room temperature. Stir in the olive oil until combined.


Fox Spice

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1130768 recipes/carrot-crumble 2017-05-25T17:29:22+00:00 Jeremy Fox web-exclusive carrot crumble,carrot recipes,root vegetable recipes recipes,carrot-crumble 1130768

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