Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Add <quantity>1<unit>cup</unit></quantity> of coarse salt and <quantity>1<unit>cup</unit></quantity> of spruce shoots to a food processor

Blend until the shoots and salt form a bright green mix

Pour the salt onto a baking tray cover it with baking paper

Let the salt dry at room temperature for 1-2d, stirring it a couple of times a day. If it gets too lumpy, blend it again after drying. The spruce salt is ready

Line a baking pan with parchment paper larger than the pan and add <quantity>4</quantity> carrots

Add <quantity>2<unit>cups</unit></quantity> of butter chunks on top

Wrap the carrots and bake for 1h until tender. Remove from the oven and season to taste. The carrot confit is ready

Raise the oven temperature to <temperature>200<unit>°C</unit></temperature>

Add <quantity>1½<unit>cup</unit></quantity> of dried mushrooms to a blender, and blend on high speed to obtain a fine powder

Sieve the blended dried mushrooms and discard the pieces left in the fine mesh sieve. The mushroom flour is ready

Pick the birch leaves from <quantity>½<unit>bunch</unit></quantity> into a baking tray

Roast the leaves for 5m until they turn dark green

Blend the leaves in a food processor until you get small flakes similar to dried oregano

Add the roasted birch leaves to <quantity>1<unit>cup</unit></quantity> of mayonnaise in a tall container

Blend with a hand blender until smooth. The birch leaf mayo is ready

Add <quantity>2</quantity> Carrot Confits and a handful of Mushroom Flour on a plate

Add <quantity>3</quantity> dollops of Birch Leaf Mayo, a handful of toasted sourdough bread crumbles and Spruce Salt to taste

Your Carrots with Mushroom Flour & Birch Leaf Mayo is ready. Enjoy this festival of flavors!