Fall

Mixed Colored Carrots with Preserved Lemon Butter and Honeycomb

by:
February 10, 2015
Photo by James Ransom
Author Notes

This recipe comes from Prune by Gabrielle Hamilton. Note that we roasted the carrots in the photograph, though the recipe calls to cook in boiling water. Both are good options. —Food52

  • Serves 4
Ingredients
In This Recipe
Directions
  1. Peel the carrots with a Y-peeler. Use long, fluid strokes -- you want the carrots to be smooth and beautiful, free of chisel marks.
  2. Parcook briefly in salted, boiling water. Drain gently, taking care not to nick or dent the carrots.
  3. We have nothing but carrots and butter here, so let’s show that we know how to showcase our food and take care of our ingredients.
  4. Using a napkin that has been draped in water, and use it to lift out carrots as necessary, using it like a stork’s bundle. Turn them out into a shallow, long baking pan and roll them in a generous spoonful of preserved lemon butter. Tip and slide the carrots tight onto your serving plate without using a utensil. Arrange them with your fingers into an organized casual pyramid.
  5. Cut a drippy, oozing slice of honeycomb and set it on top of your carrots.
  6. Add a small pinch of Maldon salt to finish -- be careful with the salt/sugar balance, keeping mind that the carrots are sweet.

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