Carrots With Almond Purée Recipe

Name: Carrots With Almond Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole blanched almonds; 1/4 cup olive oil; 1/4 teaspoon white wine vinegar; Pinch of sugar; Kosher salt; 1/2 cup white wine vinegar; 2 tablespoons sugar; 1 teaspoon coriander seeds; 1/2 teaspoon kosher salt; 1/4 teaspoon crushed red pepper flakes; 4 small carrots, scrubbed, 2 thinly sliced lengthwise, 2 thinly sliced crosswise; 2 tablespoons olive oil; 12 small carrots, scrubbed; 2 garlic cloves, crushed; 1 tablespoon unsalted butter; Kosher salt, freshly ground pepper; 1 tablespoon fresh cilantro leaves; 1 tablespoon fresh mint leaves; 2 teaspoons toasted sesame seeds

Servings: persons

1/2 cup whole blanched almonds
1/4 cup olive oil
1/4 teaspoon white wine vinegar
Pinch of sugar
Kosher salt
1/2 cup white wine vinegar
2 tablespoons sugar
1 teaspoon coriander seeds
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
4 small carrots, scrubbed, 2 thinly sliced lengthwise, 2 thinly sliced crosswise
2 tablespoons olive oil
12 small carrots, scrubbed
2 garlic cloves, crushed
1 tablespoon unsalted butter
Kosher salt, freshly ground pepper
1 tablespoon fresh cilantro leaves
1 tablespoon fresh mint leaves
2 teaspoons toasted sesame seeds

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.
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.
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.
4
Spoon almond puree onto plates and top with pickled carrots, sauteed carrots, cilantro, mint, and sesame seeds.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup whole blanched almonds, 1/4 cup olive oil, 1/4 teaspoon white wine vinegar, Pinch of sugar, and more.

Yes, Carrots With Almond Purée falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrots With Almond Purée

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions