Carrots with Almond Puree

Ingredients

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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 11 of 15 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Sugar	1 tbsp (12.5g) granulated	49
Carrot	1 medium (61g)	25
Chili	1 tsp (2.7g)	8
Almond	1 almond (1.2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Coriander	not in our table	0
Seed	not in our table	0
Peppermint	not in our table	0
Toasted Sesame Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.