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)

Ingredients

  • 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.

Notes

Fox Spice

Contributed By

Related Video

More Videos
How to Make Creamy Riced Potatoes



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

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement