Carrot salt from Blue Hill NYC
I visited a relative in Manhattan and he took me to Blue Hill (Washington Place, not Stone Barns) for dinner. It was truly incredible, and I say that as someone who is used to the bounty of the Bay Area food scene. He was very casual about it, so it wasn't until recently that I realized that he'd probably looked into it way ahead of time to get us that reservation on Saturday night. I'll be seeing him again soon and I'd like to show my thanks.
If you've been to Blue Hill, you probably remember the carrot salt they served with the bread. It was absolutely incredible, and I'd like to try to make some for him because he could not get enough of it. He put it on every bit of the tasting menu except the dessert.
Does anyone have any idea how they make that carrot salt? I'm sure it's a crazy involved process, but I'd like to give it a try. My Google-fu has thus far failed me.
Probably would just involve a bit of trial and error. I'd go about the same way I'd go about making a lemon salt - I'd use a cirtus peeler on the carrot, get a little pile of shavings and then stick them in a low oven (maybe 200 degrees, max) for fifteen minutes to dry a little. Then just grind (or hand-chop) with salt until you have the right balance / taste. Let sit in an airtight jar for a few days until the flavors really mingle.
That said, when making any infusion like this, you want to do it with the most intense, flavorful produce you can get to begin with. I'd only do it when the carrots were at their absolute peak of flavor.