Curried carrot mash with brown butter
Steamed carrots mashed with curried oil and served with brown butter and spices
Servings: 6
Ingredients
- 1-2 red chillies finely sliced into rounds, deseeded if you want less heat
- 1 1/2 tbsp white wine vinegar
- 1/2 tsp caster sugar
- 800 grams carrots peeled and roughly chopped into 2cm chunks
- 2 tbsp olive oil
- 1 tsp medium curry powder
- 1/4 tsp ground cinnamon
- 30 grams unsalted butter or 2 tablespoons olive oil
- 5 grams fresh ginger peeled and julienned
- 1/2 tsp nigella seeds
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 1/2 tbsp lime juice
- 1 spring onion trimmed and julienned
- 5 grams mint leaves finely shredded
- salt
Instructions
- Start by making the pickled chillies. Place the chillies, vinegar and sugar into a small bowl along with 1/4 tsp of salt. Mix well and leave to pickle for at least half an hour.
- Place the carrots into a colander or steamer basket and steam over high heat until the carrots can be cut easily with a knife. Transfer to a food processor and add the olive oil, curry powder, cinnamon and 1 tsp of salt. Blitz until semi smooth. You want to retain some texture.
- While the carrots are busy steaming make the brown butter. Place the butter, ginger and nigella, fennel and cumin seeds plus a good pinch of salt, into a small pan on a medium heat. Gently cook for 3-5 minutes, stir from time to time until the butter begins to foam and turn light brown and the seeds are fragrant. Now you can set this aside until you are ready to serve. I made this ahead of time and gently reheated the butter when I wanted to serve the dish.
- Spread the carrot mash onto a serving platter, make dips in the mash using the back of a spoon. Now drizzle over the butter and spice mix. Then drizzle over the lime juice.
- Drain the pickled chillies and scatter them over the mash. Garnish with the julienned spring onions and the mint. Serve warm.