Mixed Colored Carrots With Preserved Lemon Butter And Honeycomb

1. 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. 2

   Parcook briefly in salted, boiling water. Drain gently, taking care not to nick or dent the carrots.

3. 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. 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. 5

   Cut a drippy, oozing slice of honeycomb and set it on top of your carrots.

6. 6

   Add a small pinch of Maldon salt to finish -- be careful with the salt/sugar balance, keeping mind that the carrots are sweet.

* Per serving · 4 servings · Values may vary.

No additional tips available.