Vegetables Root Vegetables Carrot Fox Spice and Carrot Crumble Be the first to rate & review! Use this versatile warm spice blend to make a carrot crumble topping for your favorite savory dishes. By Jeremy Fox Jeremy Fox Won Best New Chef at Ubuntu, CA. Why he won Because, in a restaurant attached to a yoga studio, he’s redefining the notion of vegetarian cooking with pristine ingredients from Ubuntu’s own garden. Born Cleveland; 1976. Education Johnson & Wales University, Charleston, SC. Experience Mumbo Jumbo, Atlanta; Rubicon and Charles Nob Hill, San Francisco; Gordon Ramsay, London; Manresa, Los Gatos, CA. Why he opened a vegetarian restaurant even though he eats meat “I’ve always had an affinity for cooking vegetables—they make sense to me. Also, my wife used to be a vegetarian, and the options were so limited when we went out to eat: They’d send out risotto, then flatbread, then pizza. It was only starch.” Favorite kitchen tool Mortar and pestle. “With all the immersion circulators and Cryovac machines, it’s nice to work with your hands once in a while.” Most memorable meal St. John in London. “The chitterlings and dandelions blew me away.” Food & Wine's Editorial Guidelines Updated on December 2, 2022 Print Rate It Share Share Tweet Pin Email Yield: 1/3 cup and about 3/4 cup Ingredients Fox Spice 2 1/2 tablespoons black peppercorns 2 tablespoons ground mace 1 tablespoon plus 1 teaspoon ground cinnamon 1 tablespoon coriander seeds 1 teaspoon whole cloves Carrot Crumble 2 cups carrot pulp (from 3 pounds orange carrots that have been juiced) 2 teaspoons granulated sugar 1 1/2 teaspoons Fox Spice (see above) 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil Directions Make the Fox Spice In a wide sauté pan, combine the peppercorns, mace, cinnamon, coriander seeds, and cloves and toast over medium heat, stirring, until fragrant, 3 to 4 minutes. Transfer the spices to a spice grinder and process until very finely ground. Transfer the spice blend to an airtight container and store at room temperature for up to 2 months. When the blend loses its fragrance, make a new batch. Make the Carrot Crumble Spread the pulp evenly on a dehydrator tray and dehydrate at 125º to 135ºF for at least 8 hours, or until completely dry. You should get about 3/4 cup of dehydrated pulp. 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. Store in an airtight container indefinitely at room temperature. Stir in the olive oil until combined. Rate it Print