Carrots with Almond Purée

Ingredients

• •½ cup whole blanched almonds
• •¼ cup olive oil
• •¼ teaspoon white wine vinegar
• •⅛ teaspoon sugar
• •1 teaspoon Kosher salt
• •½ cup white wine vinegar
• •2 tablespoons sugar
• •1 teaspoon coriander seeds
• •½ teaspoon kosher salt
• •¼ teaspoon crushed red pepper flakes
• •4 whole small carrots
• •2 tablespoons olive oil
• •12 whole small carrots
• •2 whole garlic cloves
• •1 tablespoon unsalted butter
• •1 to taste Kosher salt and pepper
• •1 tablespoon fresh cilantro leaves
• •1 tablespoon fresh mint leaves
• •2 teaspoons toasted sesame seeds

Cooking Instructions

1. 1.

   Combine almonds and oil in a small saucepan over medium heat; cook, swirling often, until almonds are just golden, about 4 minutes. Using a slotted spoon, transfer almonds to a blender; let almonds and oil cool. Pulse almonds until finely chopped. 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.

   15 min

2. 2.

   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. Add carrots and let cool.

   10 min

3. 3.

   Heat oil in a large skillet over medium-high heat. Add carrots; cook, turning often, until golden and tender, 5-8 minutes. Add garlic and butter; cook, tossing, until garlic is golden, about 2 minutes. Season with salt and pepper.

   10 min

4. 4.

   Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds.

   5 min