Curried carrot mash with brown butter and quick-pickled chillies

side dish · ⏱ 45 min · 4 portions · 28.0 g carbs / portion · vegetarian · allergens: milk

v3 · rb0e705f985 20260727Z1751 Curried Carrot Mash 🍲 8 pieces carrot ½ tbsp lime juice salt to taste ⏱ 30 min pickle the chillies with vinegar, sugar, and salt (ideally overnight) 🍳 ⏱ 25 min steam the carrots until tender 🌀 blitz the steamed carrots into a semi-smooth mash with olive oil, curry powder, cinnamon, and salt 🍳 ⏱ 3-5 min cook the butter, ginger, and seeds until foaming and light brown 🌀 spoon the mash onto a plate and make dimples all over the surface 🍽 drizzle over the brown butter with ginger and seeds 🍽 sprinkle over the lime juice 🔪 drain and scatter over the pickled chillies 🍳 finish with spring onion and mint and serve warm 1.5 pieces red chilli 1½ tbsp white-wine vinegar ½ tsp caster sugar 2 tbsp olive oil 1 tsp curry powder ¼ tsp ground cinnamon 30 g unsalted butter 2 pieces fresh ginger ½ tsp nigella seed ½ tsp fennel seed ½ tsp cumin seed 1 piece spring onion 5 g mint leaf red chilli, white-wine vinegar, caster sugar olive oil, curry powder, ground cinnamon lime juice spring onion, mint leaf
http://flowcooking.food/en-us/recipe/637/curried-carrot-mash-with-brown-butter-and-quick-pickled-chillies/