Carrots With Almond Purée
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Whole Blanched Almonds2 tbsps
Olive Oil1 cup
White Wine Vinegar2 tbsps
Sugar1 tsp
Kosher Salt1 tsp
Coriander Seed12 small
Carrot (scrubbed)1 tbsp
Unsalted Butter1 tbsp
Cilantro Leaves (fresh)2 tsps
Toasted Sesame SeedsDirections:
1
For almond purée: Combine almonds and oil in a small saucepan over medium heat; cook, swirling often, until almonds are just golden, about 4 minutes
2
Using a slotted spoon, transfer almonds to a blender; let almonds and oil cool
3
Pulse almonds until finely chopped
4
With motor running, slowly add cooking oil, vinegar, sugar, and 1/4 cup water and process, adding water as needed, until just thinner than peanut butter; season with salt
5
Combine almonds and oil in a small saucepan over medium heat; cook, swirling often, until almonds are just golden, about 4 minutes
6
Using a slotted spoon, transfer almonds to a blender; let almonds and oil cool
7
Pulse almonds until finely chopped
8
With motor running, slowly add cooking oil, vinegar, sugar, and 1/4 cup water and process, adding water as needed, until just thinner than peanut butter; season with salt
9
For pickled carrots: Bring vinegar, sugar, coriander, salt, and red pepper flakes to a boil in a small saucepan; reduce heat and simmer, stirring, until sugar is dissolved, about 3 minutes
10
Add carrots and let cool
11
Bring vinegar, sugar, coriander, salt, and red pepper flakes to a boil in a small saucepan; reduce heat and simmer, stirring, until sugar is dissolved, about 3 minutes
12
Add carrots and let cool
13
For sautéed carrots and assembly: Heat oil in a large skillet over medium-high heat
14
Add carrots; cook, turning often, until golden and tender, 5-8 minutes
15
Add garlic and butter; cook, tossing, until garlic is golden, about 2 minutes
16
Season with salt and pepper
17
Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds
18
Heat oil in a large skillet over medium-high heat
19
Add carrots; cook, turning often, until golden and tender, 5-8 minutes
20
Add garlic and butter; cook, tossing, until garlic is golden, about 2 minutes
21
Season with salt and pepper
22
Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds