I like carrots, but I LOVED Jeremy Salamon’s Carrots & Crispy Speck! This bright, colorful dish bursts with fall flavors: a bed of carrot puree topped with roasted carrots, crispy speck, and fried sage, finished with a drizzle of lemon juice and fermented garlic honey.
The carrot puree couldn’t be simpler—just mashed carrots, butter, and salt. You might think puree topped with roasted carrots would be carrot overload, but the contrasting textures create a perfect combination, and was only enhanced by the speck and sage.
And just for the record, I’m officially on the speck train—forget prosciutto, this is my new favorite thinly sliced cured meat!
I made one substitution: since the fermented honey takes 10 days to prepare (one of these days I’ll learn to read recipes well in advance!), I used regular honey instead.
Next time I’ll plan ahead!
Book: Second Generation, page 126
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Speck
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
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