Mixed Colored Carrots with Preserved Lemon Butter and Honeycomb

February 10, 2015
4 Ratings
Photo by James Ransom
  • Serves 4
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

What You'll Need
  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.

See what other Food52ers are saying.

  • Susan Bates
    Susan Bates
  • Ali Slagle
    Ali Slagle
  • smozark

4 Reviews

smozark February 25, 2015
Not a huge fan of the tone of this recipe; it's kind of patronizing. And I feel certain that a straight peeler, carefully wielded, would work just fine.
Ali S. March 1, 2015
Hi there, Gabrielle Hamilton wrote the book as a kitchen manual to her sous chefs, utilizing terminology and tools that they'd find in the kitchen at Prune. If you'd like to learn more about Gabrielle's unique approach to writing this cookbook, this review may be helpful: https://food52.com/blog/11793-why-we-love-gabrielle-hamilton-s-prune
Susan B. February 21, 2015
I am disappointed by the fact that your photo clearly shows carrots that have been grilled/roasted, however briefly. This seems like a good idea, but it is not mentioned in the recipe and further searching for the recipe on another site shows carrots that are NOT browned up. I guess you thought we wouldn't notice.
Ali S. March 1, 2015
Hi Susan: We did take liberties with the recipe, and the carrots stilled turned out great. That's the beauty of Gabrielle Hamilton's way of cooking. If you try them, let us know how they turn out!