I have a thing for carrots lately; or maybe it’s just because it’s winter and restaurants are finding inventive, delicious ways to use them. Spur Gastropub is no exception. There’s however come with a very inventive twist: along with Brussels sprouts, dollops of panner hug 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. The acidity of the Paneer, which is typically curdled with lemon juice or vinegar, balances the sweet carrots. All of this is accented with a pancetta verjus because, well, chefs still tend to think everything tastes better with animal fat.E