I have a thing for carrots lately—maybe just because it’s winter and restaurants are finding imaginative, delicious ways to use them. Spur Gastropub is no exception. Theirs, however, come with a very inventive twist: along with Brussels sprouts, dollops of paneer shore up the sides. That’s right—the cheese you typically eat in tofu-like chunks in Indian food. In this preparation, however, the paneer is served creamy, much like ricotta or queso fresco. (Ricotta, however, is cooked twice while paneer is eaten fresh.) Its acidity, typically curdled with lemon juice or vinegar, balances the sweet carrots. All this is accented with a pancetta verjus because, well, chefs still tend to think everything tastes better with animal fat.