Berwick Edge, Dry Aged Carrot & Horseradish Recipe

Prepare carrots for dry-aging

Trim carrot tops to about 1 cm; do not peel. Using a vegetable brush, scrub thoroughly. Pat dry with paper towel. Prick each carrot a few times with a fork to help seasoning penetrate.

Salt-and-rest (dry-age)

In a shallow non-reactive tray, scatter half the coarse sea salt and sugar. Lay carrots in a single layer and sprinkle remaining salt and sugar on top along with the crushed peppercorns and thyme sprigs. Cover loosely with a clean kitchen towel or cheesecloth and refrigerate for 18–24 hours to concentrate flavors and remove moisture (this is a short dry-age).

Rinse and dry

After resting, rinse carrots briefly under cold water to remove excess salt and sugar. Pat completely dry with paper towels. Let sit at room temperature for 15 minutes so they come off chill before cooking.

Roast carrots

Preheat oven to 200°C (400°F). In a roasting pan or heavy skillet, melt butter with neutral oil over medium heat. Add carrots and sear 2–3 minutes per side to get light color. Add 120 ml water to the pan, cover tightly with foil or a lid, and transfer to the oven. Roast 20–25 minutes until carrots are tender when pierced with a skewer but still hold shape. Remove from oven and let rest covered for 5 minutes, then transfer to a cooling rack to dry slightly and concentrate flavors.

Make the horseradish crema: in a bowl whisk together prepared horseradish, sour cream, Greek yogurt, lemon juice, apple cider vinegar, honey, olive oil, sea salt and black pepper until smooth and slightly glossy. Taste and adjust seasoning — add more horseradish for heat, more lemon for brightness, or a touch more honey if too sharp. Chill while carrots roast to let flavors marry.

Toast hazelnuts

While carrots roast, toast hazelnuts in a dry skillet over medium heat, shaking the pan occasionally until fragrant and lightly browned, about 4–5 minutes. Transfer to a cutting board, let cool, then rub in a towel to remove loose skins and roughly chop.

Plate and dress

Arrange 3 roasted carrots per serving on warm plates (for 6 servings use all carrots). Spoon 1–2 tablespoons of horseradish crema per serving along the plate or in a small pool. Lay carrots partly over the crema. Scatter chopped toasted hazelnuts and micro herbs over the carrots. Grate lemon zest over each plate, finish with a very light drizzle (about 1/2 tsp) of walnut oil if using, and sprinkle flaky sea salt to taste.

Serve

Serve immediately so carrots are warm against the cool, tangy crema. Leftover crema keeps 3 days refrigerated in a sealed container; carrots are best eaten same day but will keep 1–2 days refrigerated and can be gently reheated.