Pickled and fried carrots with almond puree
4 servings
30 minutes
Marinated and sautéed carrots with almond puree is an exquisite dish of Indian cuisine that combines contrasting textures and flavors. The delicate almond puree with a slight acidity from white wine vinegar creates a velvety base, while the marinated carrots gain rich flavor from coriander, red pepper, and sweet caramelized notes. The finishing touch is the sautéed carrots with a golden crust, garlic, and butter that add depth to the taste. The dish is garnished with fresh cilantro, mint, and sesame seeds for added freshness and crunch. This presentation makes it perfect for both festive tables and cozy dinners. The marinated carrots surprise with their sweetness and spiciness while the almond puree harmoniously envelops all ingredients into an elegant gastronomic composition.
1
Combine almonds with oil in a small skillet, sauté over medium heat for about 4 minutes, frequently stirring the skillet until golden brown. Use a slotted spoon to transfer the almonds to a blender; allow the almonds and oil to cool. Grind the almonds in the blender. While keeping the blender on, gradually add oil, vinegar, sugar, and ¼ water. Adding water as needed, bring the mixture to a liquid puree consistency.
- Almond: 80 g
- Olive oil: 0.5 glass
- White wine vinegar: 0.8 glass
- Sugar: 2.3 tablespoons
- Salt: 1 teaspoon
2
Combine vinegar, sugar, coriander, salt, and dry red pepper in a small pan and bring to a boil; reduce heat and simmer until sugar dissolves for about 3 minutes. Add carrot and let cool.
- White wine vinegar: 0.8 glass
- Sugar: 2.3 tablespoons
- Coriander seeds: 1 teaspoon
- Salt: 1 teaspoon
- Dried red chili: 0.3 teaspoon
- Baby carrots: 16 pieces
3
Heat oil in a large skillet over medium heat. Add carrots; sauté, stirring often, for 5-8 minutes until tender and golden brown. Add garlic and butter and sauté, stirring for about 2 minutes until garlic is browned. Season with salt and pepper to taste.
- Olive oil: 0.5 glass
- Baby carrots: 16 pieces
- Garlic: 2 cloves
- Butter: 1 tablespoon
- Salt: 1 teaspoon
- Ground black pepper: to taste
4
Spoon almond puree onto plates, top with pickled carrots, sautéed carrots, and sprinkle with cilantro, mint, and sesame.
- Almond: 80 g
- Baby carrots: 16 pieces
- Cilantro: 1 tablespoon
- Fresh mint: 1 tablespoon
- Toasted sesame seeds: 2 tablespoons