Carrot Crumble

Jeremy Fox

On Vegetables: Modern Recipes for the Home Kitchen

"A dehydrated pulp (like beet soil), carrot crumble can basically function as a carrot-based bread crumb. It is especially delicious sprinkled over dishes like the Carrot Juice Cavatelli with Tops Salsa and Spiced Pulp Crumble, but also works well sprinkled over any carrot preparation."—Jeremy Fox

Adapted from On Vegetables: Modern Recipes for the Home Kitchen by Jeremy Fox (Phaidon, 2017).


  • 2 cups carrot pulp (from 3 pounds orange carrots that have been juiced)
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons Fox Spice
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil


Spread the pulp evenly on a dehydrator tray and dehydrate at 125º to 135ºF for at least 8 hours, or until completely dry. You should get about 3/4 cup of dehydrated pulp.

Transfer the pulp to a mortar and pestle and grind until you have the rustic texture of a fine breadcrumb. (A food processor will turn your breadcrumbs into more of a uniform powder.) Transfer the crumbs to a bowl and add the sugar, spice, and salt, and stir together.

Store in an airtight container indefinitely at room temperature. Stir in the olive oil until combined before serving.


About 3/4 cup