Name: Carrots with Almond Purée
Yield: Makes 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

Image may contain Animal Seafood Lobster Food Sea Life Plant Carrot Vegetable Dish and Meal

Photo by Zach DeSart

Steal chef Sean Rembold's restaurant move: Use one ingredient—carrots—two ways.

Recipe information

Yield
Makes 4 servings

Ingredients

Almond purée:

1/2 cup whole blanched almonds

1/4 cup olive oil

1/4 teaspoon white wine vinegar

Pinch of sugar

Kosher salt

Pickled carrots:

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

Sautéed carrots and assembly:

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

Preparation

For almond purée:
Step 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.
For pickled carrots:
Step 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.
For sautéed carrots and assembly:
Step 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.
Step 4
Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds.

Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher CURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.

TagsCarrot Root Vegetable Vegetable Almond Nut Side Starter Dinner Gluten Free Vegetarian Simmer Blender Cookbooks

Recipe information

Ingredients

Almond purée:

Pickled carrots:

Sautéed carrots and assembly:

Preparation

For almond purée:

Step 1

For pickled carrots:

Step 2

For sautéed carrots and assembly:

Step 3

Step 4

Recipe notes